FeelGoodFoodie · by Yumna Jawad★ 5.0 (180)
Baked Eggplant Parmesan Recipe
NUTRITION · PER SERVING130M COOK
CAL 19%·PRO 33%
CARBS 41G42% OF CAL
6G FIBER0G ADDED0G INTRINSIC24G OTHER11G TOTAL SUGAR
FAT 19G44% OF CAL
7G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced eggplant coated in panko breadcrumbs and Parmesan, then baked and layered with marinara and mozzarella. A crispy-outside, tender-inside vegetarian main with classic Italian flavors.
mainitalian🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 2 large eggplants (sliced into ½-inch circles)
- 1 tablespoon salt
- 2 cups panko breadcrumbs
- 1 cup grated parmesan cheese
- 3 tablespoons olive oil
- 1 tablespoon italian seasoning
- 3 large eggs
- 1 tablespoon water
- ½ cup all-purpose flour
- 1 (24-ounce) jar marinara sauce
- 2 ¼ cups low moisture mozzarella
- ¼ cup fresh basil (chopped, for serving)
At a glance
PER SERVING · TIME 130M
CAL 19%·PRO 33%
CARBS 41G42% OF CAL
6G FIBER0G ADDED0G INTRINSIC24G OTHER11G TOTAL SUGAR
FAT 19G44% OF CAL
7G SAT12G 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
- 1h 10m
- Sodium
- 1786mg
- Total sugar
- 11g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 701mg
- Calcium
- 388mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1786MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.