Eggplant Parmesan
- Serves
- 4 servings
- Prep
- 20 min
- Cook
- 40 min
- Cost
- $17.50
- Nutrition
- 680 cal · 38g protein
- meatless
- make-ahead
- comfort-food
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain noodles
Eggplant Parmesan is a Italian weeknight dinner that serves 4 and is on the table in about 60 minutes, for around $18 in groceries. You'll need 1 pan + 1 bowl, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Simple green salad (5 min)
Contains: Dairy · Eggs · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 9x13 baking dishDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
- Nesting mixing bowlsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 count eggplants
- 2 count eggs
- 1½ cups Italian breadcrumbs
- ¾ cup grated parmesan
- 1 jar marinara sauce
- 2 cups shredded mozzarella
- 8 oz spaghetti
- 3 tbsp olive oil
- 1 bunch fresh basil
Steps
- Heat the oven to 425°F. Slice the eggplants into 1/2-inch rounds and sprinkle lightly with salt.
- Beat the eggs in a shallow bowl. Mix the breadcrumbs with 1/4 cup parmesan in another. Dip each slice in egg, then press into the crumbs.
- Arrange on 2 oiled sheet pans, drizzle with oil, and bake 20 minutes, flipping halfway, until golden and tender.
- Lower the oven to 375°F. Spread a little marinara in a 9x13 dish, layer the eggplant, sauce, mozzarella and parmesan, then repeat. Bake 20 minutes until bubbly.
- While it bakes, cook the spaghetti according to the package and toss with a bit of the marinara.
- Top with torn basil and serve over the spaghetti. Baking instead of frying keeps it easy and less messy.
On the side: Simple green salad (5 min)
1 bag bagged salad greens, 1 bottle salad dressing
- Put the greens in a bowl and toss with dressing just before serving.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 62 g
- Fiber
- 4 g
- Sugar
- 8 g
- Fat
- 30 g
- Saturated fat
- 13 g
- Sodium
- 1,080 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop