This rich, cheesy, super easy eggplant parmesan is the perfect party food, calling for only 4-ingredients and a quick stint in the oven. Folks rave over this recipe!!!
I love serving Italian food at parties, and this easy eggplant parmesan is one of my favorite go-to recipes. It is the perfect party food as it is simple (4-ingredients), easy (just assemble and bake), and delicious (folks rave over this dish).
Last week, I served my favorite baked ziti along with this easy eggplant parmesan for our young marrieds’ small group. I whipped up the eggplant parmesan at the last minute to make sure we had enough to feed 20-22 folks.There was not one bite of the easy eggplant parmesan left, and several of the guests asked for the recipe. It was a hit~even with those who weren’t crazy over eggplant.
Making traditional eggplant parmesan is a bit painstaking. Slicing, soaking, breading, and frying eggplant is quite a chore. Although the end results are delicious, I far prefer this easy eggplant parmesan that can be whipped up in a snap, that is baked (not fried), and that my whole family loves.
Ingredients are simple. The Dominex eggplant cutlets are the star of the show. They are breaded, frozen, ready to cook eggplant cutlets that take all the work out of prepping eggplant. These yummy savvy cutlets can be found in the freezer case of most any grocery.
The other 3 ingredients~mozzarella, parmesan, and spaghetti sauce~can be totally chosen per your preference. The ingredients pictured are what I used recently, but I’ve used all different brands of sauce and cheeses based on what was in my fridge and pantry.
Spaghetti sauce: I recommend having two jars of spaghetti sauce for this recipe. I usually end up opening a second jar and adding about one more cup to my eggplant parmesan, as we love lots of sauce. In addition to Classico tomato & basil, I love Bertolli tomato & basil spaghetti sauce; it has great flavor.
Here is the simple process of assembling this easy eggplant parmesan before baking:
Make ahead: You can fully assemble the dish and stick in the freezer until time to bake. Once baked, this keeps very well in a warm oven for up to an hour without becoming dry. Leftovers are yummy also.
This easy eggplant parmesan makes a perfect meatless main dish or accompaniment to other Italian dishes and is seriously the easiest dish you could ever make.
Please let me hear from you if you try this recipe! I feel sure you’ll love it. As always, thanks so much for stopping by. Be blessed, and stay savvy!!
- 1 box Dominex frozen eggplant cutlets
- 1 pkg (2 cups) shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1 jar spaghetti sauce (may add more if needed)
- Preheat oven to 350 degrees.
- Spray baking dish liberally with cooking spray.
- Spread a layer of sauce on bottom of dish.
- Layer eggplant cutlets atop sauce.
- Sprinkle half of mozzarella and parmesan over cutlets.
- Pour remaining sauce over.
- Sprinkle with remainder of cheeses.
- Cover and bake 35 minutes.
- Uncover; bake 5-10 more minutes or until cheese is melted and sligthly brown.
Amount Per Serving: Calories: 640 Total Fat: 40g Saturated Fat: 24g Cholesterol: 120mg Sodium: 1360mg Protein: 64g