Baked Eggplant Parmesan

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1/2 eggplant) contains 410 calories, 26 g carbohydrate, (12 g fiber), 12 g protein, 30 g fat, (10 g saturated fat), 35 mg cholesterol, and 200 mg sodium.
  • Calories per Serving: 410
  • Servings: 4
  • Active Time: 25 minutes
  • Total Time to Make: 2 hours, 15 minutes
Baked Eggplant Parmesan



Make This First


  1. Preheat oven to 350 degrees. Trim eggplant, halve crosswise. Score just inside the skin with 5-6 vertical cuts. Season with salt and pepper.
  2. Heat olive oil in braising pan on MED-HIGH. Add eggplant; cook on all sides 3-4 min each until lightly browned. Tip: Use caution; oil can splatter.  
  3. Transfer eggplant to rack placed in rimmed baking sheet. Bake 60-65 min on center rack of oven until soft and tender.  Remove from oven; cool 30-60 min until easy to handle. Peel, discarding skin.
  4. Place four 11 oz pot-pie plates on baking sheet. Add 1/2 cup tomato sauce to each; top with eggplant, then 2 Tbsp mozzarella and 1/2 tsp grated cheese. Bake 20-25 min until cheese browns.
Chef Tips
Can cook eggplant ahead of time and peel later, cold.
Garnish with fresh basil.

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