Eggplant & Red Pepper Parmesan

Prep Time: 35 min  |  Cook Time: 60 min  |  Servings: 6  |  Calories: 374
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Eggplant & Red Pepper Parmesan
Prep Time
35 min
Cook Time
60 min

Eggplant Parmesan is already a signature favorite dish but we’ve made it even better with chunks of red bell peppers simmered with your favorite spaghetti sauce and breaded slices of eggplant in a light breading and layered with Sargento® Shredded Reduced Fat Mozzarella Cheese that melts wonderfully in the oven.

  • 1 medium eggplant (about 1 lb.), cut into 1/4-inch slices
  • Salt
  • 1/3 cup olive oil, divided
  • 1/2 cup Italian seasoned bread crumbs
  • 1 red bell pepper, cut into chunks
  • 1 jar (14 oz) thick spaghetti sauce
  • 2 cups (8 oz .) Sargento® Shredded Reduced Fat Mozzarella Cheese
  • 3/4 cup (3 oz.) Sargento® Shredded Parmesan Cheese
  1. Sprinkle one side of eggplant slices lightly with salt; let stand in colander 30 minutes. Rinse well and pat dry.
  2. Lightly brush eggplant with oil; coat both sides with crumbs. Place on large baking sheet. Coat pepper with remaining oil; place on baking sheet with eggplant. Bake at 450°F 20 minutes or until eggplant is tender. Reduce oven heat to 350°F.
  3. In 1-1/2-quart casserole, layer half of eggplant, pepper, spaghetti sauce and half of Mozzarella and Parmesan cheeses. Repeat layers. Bake, covered, 30 minutes. Uncover; bake 10 minutes more or until thoroughly heated.

Serving Size 6

Calories 374

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 24.60g 38%
Sat. Fat 8.40g 42%
Mono Unsat. Fat 12.40g
Poly Unsat. Fat 2.40g
Cholesterol 33mg 11%
Sodium 850mg 37%
Total Carbohydrate 22g 7%
Dietary Fiber 4g 16%
Sugars 0g
Protein 19g
Vitamin A 113RE
Vitamin C 32mg 53%
Calcium 444mg 44%
Iron 2mg 11%