Eggplant Parmesan with spaghetti sauce

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Microwave Recipe
Difficulty: Medium

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  • 1 - big eggplant
  • 1 bottle - spaghetti sauce
  • 2 packets - parmesan cheese
  • 2 Eggs
  • 1/2 cup - bread crumbs
  • 3/4 cup - all-purpose flour
  • Salt to taste
  • 1 tbsp - red chilli powder
  • 1 tsp - pepper powder
  • Olive oil

How to Make Eggplant Parmesan with spaghetti sauce

  • Cut the eggplant into oval slices.
  • Sprinkle some salt and set aside for 10 minutes.
  • In a bowl, break two eggs, mix in red chilli powder and pepper powder.
  • In another bowl, mix the all-purpose flour with the bread crumbs and keep it aside.
  • Dip the eggplant slices in the egg mixture and then coat it in the all-purpose flour and bread crumbs mixture.
  • Heat olive oil in a pan and when hot, shallow fry the coated eggplant slices. Drain and keep aside.
  • Arrange the fried brinjal slices, in a baking tray.
  • Pour spaghetti sauce and cover with the grated parmesan cheese.
  • Heat the oven to 350 degrees and bake for 10 minutes.
  • Remove from oven once the cheese has melted and serve.