2 ingredient eggplant parm

For a family of 5 on one income, healthy eating can get quite expensive. My local grocery store often has a rack of clearance produce that needs to be used or frozen right away. I’m telling you, it can be a real life saver. Today I ended up with 4 large eggplants for $1! The total cost for this 16 serving dish was $3.34- eggplant and shake and bake.

Eggplant parm is always a hit in my family. If I remove the skin, my kids assume it’s a chicken nugget and eat their veggies with no issue!

Tonight I needed a quick and easy recipe to fit into our schedule- and this worked out perfectly!


2 large eggplants

1 packet of Parmesan shake and bake


Clean and slice your eggplant.

Place the eggplant slices into water.

Transfer wet slices into shake and bake bag a few at a time.

Lightly shake bag, coating the eggplant.

Arrange on cookie sheet so all pieces lay flat.

Broil on high for 2-4 minutes until golden.

Flip and repeat on other side.

Continue baking at 350 until cooked thoroughly. (About 15 minutes.)

Serve as desired with sauce and cheese.

Easy peasy!

Nutrition break down:

Servings: 16 (about 2/3 cup depending on size of eggplant.)

Calories: 59

Fat: 0

Protein: 2

Sugar: 3

Fiber: 2

I bake my eggplant to avoid the oil and fat, but this recipe works well with oil frying and air frying!

I hope you enjoy! Let me know in the comments if you try this recipe, and how you like it!

With healthy hearts,

Kate and the Kids.

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