Skip to content

Tops Friendly Markets Recipes

Eggplant Parmesan

Tops Exclusive

Vegetarians and meat lovers alike will enjoy this simple take on a comforting classic.

Yield: 6 servings

Preparation Time: 20 min; Cook: 1 hour 15 min


Nutrition Facts

Yield: 6 servings

Approximate Nutrient Content per serving:

Calories: 630
Calories From Fat: 216
Total Fat: 24g
Saturated Fat: 8g
Cholesterol: 155mg
Sodium: 2370mg
Total Carbohydrates: 80g
Dietary Fiber: 10g
Protein: 24g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


Heat oven to 400 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

Put 1 cup all-purpose flour, 4 eggs, beaten, and 1 box (8 oz) Progresso plain panko crispy bread crumbs in 3 separate dishes. Add 1 teaspoon salt and 1/2 teaspoon black pepper to each of the dishes; stir to combine. Cut 2 large eggplant (about 3 lb) into 1/2-inch slices. Dredge each slice of eggplant on both sides in flour, followed by eggs, and then in bread crumbs.

Fill 10-inch skillet with 1/2 inch vegetable oil; heat over medium heat. Fry coated eggplant slices in batches in hot oil, 2 to 3 minutes on each side, until browned. Transfer to wire rack to drain.

Have ready two jars (24 oz each) tomato pasta sauce and 2 cups shredded Italian cheese blend (8 oz). Spread 1 cup of the pasta sauce in bottom of baking dish. Top with a layer of fried eggplant. Top with another 1 cup pasta sauce; sprinkle with 2/3 cup of the shredded cheese. Repeat layers of eggplant, sauce and cheese two more times to use up ingredients.

Bake about 20 minutes or until cheese is melted and sauce is bubbling.

Garnish with fresh basil if desired

Please note that some ingredients and brands may not be available in every store.

Be the first to comment on this recipe!

Add a Comment Login

Tops Friendly Markets Recipes

By continuing to browse our site, you agree to our use of Cookies, Privacy Policy and Terms of Service .