3 eggplants, cut in 1/2-inch slices
1 tablespoon salt
3 eggs
1/2 cup water
1/3 cup flour
1 1/2 cups seasoned bread crumbs
1 cup grated Parmesan cheese
2 (24-ounce) jars prepared marinara sauce
1 (16-ounce) bag shredded mozzarella cheese, made with skim milk

12, 3-inch square servings


Place eggplant slices in a large bowl in layers, lightly sprinkling each layer with salt. Let stand for 30 minutes. Drain liquid from bowl. Rinse and dry slices on paper towels. Whisk together eggs, water and flour. In a separate bowl, mix seasoned bread crumbs with Parmesan cheese. Dip eggplant slices in egg mixture, then dredge on both sides in bread crumb mixture. Place the breaded slices in a single layer on a greased baking sheet. Bake at 400 degrees F for 15 to 18 minutes, or until lightly golden. Place 1/3 of the baked eggplant slices into a greased 13-by-9-by-2-inch baking pan. Top with 1/3 of the marinara sauce (about 1 1/2 cups) and 1/3 of the shredded cheese. Repeat the layers two more times. Bake at 400 degrees F for 15-20 minutes or until marinara is bubbly and cheese is melted and lightly golden.

Nutritional Analysis: 
290 calories
12 g fat
6 g saturated fat
90 mg cholesterol
130 mg sodium
30 g carbohydrate
3 g fiber
11 g sugar
18 g protein

Eggplant Parmesan

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

November, 2017

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