Jessica in the Kitchen · by Jessica Hylton★ 5.0 (3)
Almond-Crusted Baked Eggplant
NUTRITION · PER SERVING50M COOK
CAL 15%·PRO 26%
CARBS 25G32% OF CAL
12G FIBER0G ADDED13G INTRINSIC0G OTHER13G TOTAL SUGAR
FAT 21G61% OF CAL
2G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced eggplant coated in a crunchy almond crust and baked until tender, topped with marinara sauce. A satisfying vegetarian main with crispy texture and savory depth.
mainamerican⚙️ food processor🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 eggplants
- 1 cup almonds (grounded)
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic
- Non-stick olive oil spray or 2 teaspoon of olive oil.
At a glance
PER SERVING · TIME 50M
CAL 15%·PRO 26%
CARBS 25G32% OF CAL
12G FIBER0G ADDED13G INTRINSIC0G OTHER13G TOTAL SUGAR
FAT 21G61% OF CAL
2G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 1552mg
- Total sugar
- 13g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1008mg
- Calcium
- 130mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1552MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.