Easy Eggplant Parmigiana

This quick and easy version of the Italian classic is easy to make on those nights when time is limited.

Serves: 4Hands-on: 5 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 tsp. dried basil
  • 1⁄2 tsp. dried oregano
  • 1⁄8 tsp. garlic salt
  • 1 cup spaghetti sauce
  • 1 medium eggplant, cut into 1⁄4-inch slices
  • 6 slices mozzarella cheese


  • Preheat oven to 350°F. Spray an 8-by-8-inch baking pan with nonstick cooking spray.
  • Stir the dried basil, dried oregano, and garlic salt into the spaghetti sauce.
  • Layer the eggplant slices flat on the prepared baking pan. Spoon the spaghetti sauce over the top and around the eggplant.
  • Cover the eggplant with foil and bake for 20 minutes or until tender. Remove from the oven. Uncover and lay the mozzarella slices on top.
  • Bake for another 5 minutes, until the cheese melts.