Baked Eggplant Parmesan
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked Italian classic where eggplant slices are layered with tomato sauce, parmesan, and melted mozzarella. It's a satisfying vegetarian main that skips the deep frying for a lighter, healthier version.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 can peeled tomatoes ((400 grams))
- 2 tablespoons olive oil
- 1-2 cloves garlic minced
- ¼ teaspoon salt
- 1-2 pinches hot pepper flakes if desired
- 1/2½ teaspoon oregano
- 5 leaves fresh basil chopped
- ¼ cup water ((113 grams))
- 2-3 medium eggplants
- ¾ cup Parmesan cheese ((75 grams))
- 1½ cups firm mozzarella shredded ((150 grams))
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 538mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 629mg
- Calcium
- 366mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 538MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.