Food Faith Fitness · by Jonathan Porter★ 5.0 (1)
Baked Eggplant Parmesan
NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 22%
CARBS 51G61% OF CAL
11G FIBER0G ADDED0G INTRINSIC19G OTHER21G TOTAL SUGAR
FAT 14G37% OF CAL
4G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin slices of eggplant are breaded, fried until golden, then layered with marinara sauce and melted mozzarella. It's a comforting, satisfying vegetarian main with crispy and cheesy elements.
mainitaliancasserole🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 egg (beaten)
- 1/4 cup milk
- 1 cup panko breadcrumbs
- 1 tablespoon fresh thyme leaves
- Pinch of sea salt and fresh black pepper
- 2 eggplants (cut into 1/4-inch-thick rounds)
- Extra-virgin olive oil
- 3 cups marinara sauce
- 2 large balls fresh mozzarella (sliced)
- 2 tablespoons Parmesan cheese (grated)
- Italian basil leaves
At a glance
PER SERVING · TIME 45M
CAL 17%·PRO 22%
CARBS 51G61% OF CAL
11G FIBER0G ADDED0G INTRINSIC19G OTHER21G TOTAL SUGAR
FAT 14G37% OF CAL
4G SAT10G 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
- 30m
- Sodium
- 1092mg
- Total sugar
- 21g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1283mg
- Calcium
- 221mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1092MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.