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Three-Cheese Eggplant Parmesan

Serves 8
Time 1 hr 35 min
The trick to this simple and delicious eggplant parm is to bake (not fry!) the breaded eggplant, giving the casserole loads of texture without extra oil. Not only is this a healthier option, but it makes clean-up a snap. Serve with a big green salad and glass of red wine if you like.
Special Diets:
Ingredients
  • Olive spray oil
  • 2 eggs
  • 1 cup breadcrumbs
  • 1 large eggplant, peeled and cut into 1/4-inch thick slices
  • 5 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon fine sea salt
  • 6 ounces sliced cremini mushrooms
  • 1 (26.0-ounce) jar marinara sauce, divided
  • 15 ounces part-skim ricotta cheese, divided
  • 4 ounces fresh mozzarella cheese, thinly sliced and divided
  • 1 1/2 cup grated Parmigiano-Reggiano, divided
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Method

Preheat oven to 400°F. Lightly spray a baking sheet with spray oil. Beat eggs with 1 tablespoon water in shallow bowl. Place breadcrumbs on small plate.

Dredge eggplant slices in egg mixture, then in breadcrumbs. Lay eggplant in a single layer on the baking sheet (slightly overlapping is fine). Drizzle eggplant with 2 tablespoons olive oil and sprinkle with salt.

Bake eggplant until crisp and golden, about 20 minutes. Remove from oven and flip eggplant slices. Drizzle with 2 tablespoons olive oil. Bake approximately 20 minutes more or until golden. Set aside. Reduce oven temperature to 350°F.

Heat a large skillet with remaining 1 tablespoon olive oil over medium heat. Add mushrooms and cook until softened, about 4 minutes. Turn off heat and combine mushrooms with marinara.

Lightly spray a casserole dish with spray oil. Cover bottom of dish with about half of the marinara. Top with a layer of eggplant slices, then drop half of the ricotta by spoonfuls over the eggplant. Srinkle about half of the mozzarella and Parmigiano-Reggiano over the ricotta. Repeat with remaining marinara, eggplant, ricotta, mozzarella and Parmigiano-Reggiano. Transfer to the oven and bake until the mixture is bubbly and heated through, about 45 minutes.

To freeze, assemble dish but do not bake. Wrap tightly with foil and freeze, up to 3 months. When ready to eat, thaw completely, then bake as directed.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Olive spray oil
  • 2 eggs
  • 1 cup breadcrumbs
  • 1 large eggplant, peeled and cut into 1/4-inch thick slices
  • 5 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon fine sea salt
  • 6 ounces sliced cremini mushrooms
  • 1 (26.0-ounce) jar marinara sauce, divided
  • 15 ounces part-skim ricotta cheese, divided
  • 4 ounces fresh mozzarella cheese, thinly sliced and divided
  • 1 1/2 cup grated Parmigiano-Reggiano, divided
Shop with Prime

Exclusively for Prime members in select ZIP codes.