Eggplant Parmigiana

ServingsPortion SizePrep TimeStart to Finish TimePreparation Rating
101 cup2030Easy
MeasurementIngredientCut or specific
1 Jar (24.5 oz)Seeds of Change® Tomato Basil Genovese Pasta Sauce
3 EachLarge eggplantsSliced
2/3 CupMozzarella cheeseGrated
1/4 CupParmesan cheeseGrated
4 TablespoonsOlive oil


  1. Heat a heavy cast iron pan, add olive oil and sauté eggplant slices until lightly colored and cooked through.
  2. Spread a layer of Seeds of Change® Tomato Basil Genovese Pasta Sauce in a gratin dish or small ovenproof casserole dish.
  3. Cover with a layer of slightly overlapping eggplant slices. Spread with another layer of sauce then sprinkle with mozzarella and parmesan cheese.
  4. Bake in a preheated oven at 400°F for about 20-25 minutes until bubbling and golden brown.
  5. To serve, transfer to serving plates and serve with toasted Italian bread and a green salad.

Quick Tips

Special Twist: Make a sandwich using the Italian bread or serve with pasta.
Ingredient Substitutions: Try using Gorgonzola cheese instead of Mozzarella.
Preparation Tips: Once you have sliced the eggplant, lay the slices on a sheet of absorbent paper and sprinkle with salt. Leave for 30 minutes and this will draw the moisture out from the eggplant, allowing them not to get too soggy during cooking.

Grow your own ingredients with these Seeds of Change® Certified Organic Seeds:

Nutritional Information
Serving Size1 cup
Calories Per Serving150
Calories from Fat80
Total Fat9g (14% DV)
Saturated Fat2g (10% DV)
Cholesterol5mg (2% DV)
Sodium350mg (15% DV)
Total Carbohydrates14g (5% DV)
Dietary Fiber4g (16% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
A good source of vitamin A, vitamin C, and calcium