Eggplant Parmigiana

Eggplant Parmigiana

Delicious vegetarian casserole.


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Serves: 6 person(s) Change

Preparation Time: 25 mins
Cooking Time: 1 hr

Yield: 6 x approx. 1 cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe


  • 2 (8 oz) cans tomato sauce, no salt added
  • 1 (6 oz) can tomato paste
  • 1 Tbsp Italian herb seasoning
  • 2 cloves garlic, minced
  • 1 tsp freshly ground black pepper
  • 1 dash hot pepper sauce
  • 1 lb eggplant, sliced into 3/8" rounds
  • 10 oz light/low-fat ricotta cheese
  • 1 large egg
  • 1 oz Parmesan cheese
  • 1 cup grated part-skim mozzarella cheese, divided
  • 2 Tbsp bread crumbs


Pre-heat broiler.

SAUCE: Blend the tomato sauce, tomato paste, Italian seasoning, garlic, black pepper, and hot pepper sauce; set aside.

EGGPLANT: With cooking spray, spray both sides of each slice of eggplant. Place on cookie sheet, do not overlap. Broil 4 inches from heat 3 to 4 minutes; turn over and repeat for other side. Do not burn.

Preheat oven to 350°F.

Blend the ricotta cheese, egg and Parmesan cheese. In an 8" x 8" oven-proof casserole dish, layer ingredients as follows:

1/3 sauce, 1/2 eggplant slices, 1/3 sauce, most of the mozzarella (reserve some), all the ricotta mixture, remaining eggplant, and remaining sauce.

Bake covered in pre-heated oven for 30 minutes. Remove cover and bake for 25 more minutes; then add remainder of mozzarella and bread crumbs. Bake 5 minutes until cheese melts. Remove from oven and let casserole sit for 5 minutes before serving.

Thanks to Karry, member

Nutritional Info (per serving)

CALORIES 193 cals
Kilojoules 808 kJ
Fat 6.8 g
Saturated Fat 3.8 g
Cholesterol 60 mg
Sodium 361 mg
Carbohydrates 21.1 g
Fiber 5.9 g
Total Sugars 11.6 g
Protein 13.0 g
Calcium 280.0 mg
Note: A dash indicates no data is available.