Baked Eggplant Parmesan Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Battered and baked eggplant layered with marinara and mozzarella, served over spaghetti. Crispy on the outside and tender within, it's a comforting Italian main that's lighter than deep-fried versions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 large eggplant (, cut into 1/4"-1/2" slices)
- 1/2 teaspoon Kosher salt (, plus more for sweating the eggplant)
- 1/2 cup all-purpose flour
- 3 large eggs (, whisked)
- 1 1/2 cups homemade breadcrumbs (, or store-bought)
- 2 teaspoons Italian seasoning
- 1/4 teaspoon pepper
- 1 1/2 cups marinara or spaghetti sauce
- 1 (16-ounce) package fresh mozzarella (, cut in 1/4" slices)
- 1/2 cup grated parmesan cheese
At a glance
PER SERVING · TIME 80M
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
- 55m
- Sodium
- 1080mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 730mg
- Calcium
- 461mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1080MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.