Recipes and Cooking Quick Eggplant Parmigiana Be the first to rate & review! The longer cheese is aged, the more umami it will have. Go ahead and splurge on some aged Parmesan to really make the flavors pop in this 30-minute eggplant parmesan recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 8, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 small eggplant (12 oz.) 1 egg, lightly beaten 1 tablespoon water ¼ cup all-purpose flour 2 tablespoon vegetable oil ⅓ cup grated Parmesan cheese 1 cup meatless spaghetti sauce ¾ cup shredded mozzarella cheese (3 oz.) Fresh basil (optional) Directions Peel eggplant; cut crosswise into 1/2-inch slices. Combine egg and the water. Dip eggplant slices into egg mixture, then into flour, turning to coat. In a 10-inch skillet heat oil over medium-high. Add eggplant, half at a time, and cook 4 to 6 minutes or until golden, turning once. (If needed, add additional oil and reduce heat to medium if eggplant browns too quickly.) Drain on paper towels. Wipe skillet with paper towels. Arrange eggplant slices in skillet; sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Cook, covered, over medium-low heat 5 to 7 minutes or until heated through. If desired, top with additional Parmesan cheese and basil. Baked Eggplant Parmigiana Preheat oven to 400°F. Prepare as directed, except in Step 2, place eggplant slices in a single layer in a 2-qt. rectangular baking dish. (If needed, cut slices to fit.) Sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Bake 12 to 15 minutes or until heated through. If desired, top with additional Parmesan cheese and basil. Rate it Print Nutrition Facts (per serving) 250 Calories 15g Fat 20g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 250 % Daily Value * Total Fat 15g 19% Saturated Fat 5g 25% Cholesterol 70mg 23% Sodium 563mg 24% Total Carbohydrate 20g 7% Total Sugars 8g Protein 12g Vitamin C 6.5mg 33% Calcium 252.4mg 19% Iron 1.3mg 7% Potassium 229mg 5% Folate, total 40.3mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.