The Stay At Home Chef · by Rachel Farnsworth★ 4.9 (97)
Baked Eggplant Parmesan
NUTRITION · PER SERVING125M COOK
CAL 24%·PRO 43%
CARBS 63G52% OF CAL
11G FIBER16G SUGAR36G OTHER
FAT 16G31% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked eggplant slices layered with marinara sauce, fresh mozzarella, and parmesan cheese. A satisfying vegetarian main with rich, cheesy flavors and tender eggplant.
mainitalian🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 3 medium eggplants
- 1 teaspoon salt (for eggplant preparation)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 cup panko bread crumbs
- 1 cup Italian style bread crumbs
- 1 teaspoon garlic powder
- 2 cups marinara sauce
- 8 ounces fresh mozzarella cheese (sliced)
- 1/4 cup chopped fresh basil
- 1/2 cup freshly grated parmesan cheese (divided)
At a glance
PER SERVING · TIME 125M
CAL 24%·PRO 43%
CARBS 63G52% OF CAL
11G FIBER16G SUGAR36G OTHER
FAT 16G31% OF CAL
8G SAT8G 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
- 45m
- Sodium
- 1973mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1043mg
- Calcium
- 354mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1973MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.