High‑Protein Eggplant Parmesan Skillet with Baked Eggs
A lighter, protein-enriched take on classic eggplant parmesan — baked to perfection with Eggland's Best eggs cracked directly into the rich tomato sauce. This innovative approach adds extra protein while maintaining the comforting flavors you love, creating a satisfying, nutritious meal for your family.
Ingredients
4 Eggland’s Best eggs
1 large eggplant, cubed
2 cups marinara
½ cup part‑skim mozzarella
¼ cup Parmesan
1 tsp Italian seasoning
Basil
Preparation
- Sauté eggplant until golden.
- Add marinara + Italian seasoning and simmer 5 minutes.
- Make 4 wells and crack in the eggs.
- Top with mozzarella + Parmesan.
- Bake at 375°F for 10–12 minutes until eggs are set.
- Finish with basil.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 bowl |
|---|---|
| Calories | 460 |
| Fat | 22g |
| Saturated Fat | 9g |
| Cholesterol | 744mg |
| Sodium | 1180mg |
| Carbohydrates | 28g |
| Dietary Fiber | 9g |
| Protein | 40g |
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