Eating Bird Food · by Brittany Mullins★ 4.7 (160)
Baked Eggplant Parmesan
NUTRITION · PER SERVING65M COOK
CAL 15%·PRO 37%
CARBS 17G22% OF CAL
4G FIBER7G SUGAR5G OTHER
FAT 20G60% OF CAL
6G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced eggplant coated in almond flour and baked until crispy, then layered with marinara sauce and melted mozzarella. It's a healthy, gluten-free take on the Italian classic.
mainitalian🍪 sheet pan🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 large eggplant or 2 small/medium eggplants (sliced into 1/2" thick rounds)
- 2 large eggs
- 1 cup almond flour*
- 1 cup freshly grated Parmesan (divided*)
- 2 teaspoons Italian seasoning
- ½ teaspoon sea salt
- ground black pepper
- 1 24 ounce jar marinara sauce ((about 3 cups))
- 2 cups shredded mozzarella*
- ⅓ cups thinly sliced basil
At a glance
PER SERVING · TIME 65M
CAL 15%·PRO 37%
CARBS 17G22% OF CAL
4G FIBER7G SUGAR5G OTHER
FAT 20G60% OF CAL
6G SAT13G 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
- 15m
- Cook
- 50m
- Sodium
- 829mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 554mg
- Calcium
- 400mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 829MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.