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Eggplant Parmesan

4 servings


High Fibre No Added Sugars Vegetarian

Nutritional Facts Per Serving

7.8 g
26.2 g
4.5 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 292
  • Fat 18 g
    • Saturated   3.5 g
    • + Trans 
  • Cholesterol 67 mg
  • Sodium   362 mg
  • Carbohydrate 26.2 g
    • Fibre   4.5 g
    • Sugars  
  • Protein 7.8 g
    • Vitamin A 8 %
    • Vitamin C 17 %
    • Calcium 13 %
    • Iron 14 %


Pour the tomato sauce in a small pot and warm over low heat. Combine the breadcrumbs, cheese, oregano, sage, paprika, salt and pepper in a sided dish. Dredge the eggplant in the flour, shaking off the excess. Dip in the egg mixture, ensuring each slice is thoroughly coated. Now coat the eggplant in the breadcrumb mixture, pressing it on to help it adhere. Heat the oil in a large skillet set over medium heat. Cook the slices for 3 to 4 minutes per side, or until golden brown and tender. Spoon the warmed sauce on to a platter, arrange the eggplant slices on top and serve.

Serving Suggestions

This is a wonderful side dish for some of the Italian-style entrées found in our website recipe collection. Look for Florentine-style Strip Loin Steaks on Wilted Spinach, Tuscan-style Rack of Pork, or Prosciutto Wrapped Local Cod with Artichokes, Olives, and Sun-dried Tomatoes.

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