Quick Eggplant Parmesan

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  • Serves: 4
  • Complexity: easy
Quick Eggplant Parmesan


  • 1 (1 lb.) eggplant
  • 1 egg, beaten with 1 tbls. water
  • 1 cup Italian seasoned bread crumbs
  • Nonstick cooking spray
  • 2 cups spaghetti sauce, divided
  • 1 cup shredded Italian-blend cheese


  1. Heat oven to 400°. Peel eggplant (if desired); cut into ¼ inch thick slices. Dip slices in egg mixture and coat in bread crumbs. Place on foil-lined baking sheet. Lightly coat both sides of slices with cooking spray. Bake 4 minutes per side or until brown. Spray an 8-inch square baking dish. Put ½ of the slices in dish. Top with 1 cup spaghetti sauce. Add rest of eggplant. Top with rest of sauce. Top with cheese. Bake until sauce is bubbly and cheese is melted (about 15 to 20 minutes).

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