Jessica in the Kitchen · by Jessica Hylton★ 5.0 (4)
Baked Eggplant Parmesan
NUTRITION · PER SERVING50M COOK
CAL 15%·PRO 35%
CARBS 31G41% OF CAL
5G FIBER0G ADDED0G INTRINSIC19G OTHER7G TOTAL SUGAR
FAT 13G38% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Breaded and baked eggplant layered with tangy tomato sauce and melted mozzarella. An easy vegetarian main that's crispy on the outside and tender within.
mainitalian🍪 sheet pan🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 medium eggplants (about 13 ounces, sliced)
- 1/2 cup all purpose gluten free flour mix
- 2 vegan eggs, beaten (or 1/2 cup vegan nut milk)
- 3/4 teaspoon garlic powder
- sea salt & ground black pepper to taste
- 1/2 cup breadcrumbs (gluten free if necessary)
- 2 cups tomato sauce
- 8-12 ounces small fresh mozzarella balls (cut into as many round slices as your eggplant slices (regular or vegan slices))
- handful vegan Parmesan cheese
- handful basil (chopped)
At a glance
PER SERVING · TIME 50M
CAL 15%·PRO 35%
CARBS 31G41% OF CAL
5G FIBER0G ADDED0G INTRINSIC19G OTHER7G TOTAL SUGAR
FAT 13G38% OF CAL
7G SAT5G 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
- 773mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 544mg
- Calcium
- 224mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 773MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.