Natasha's Kitchen · by Natasha Kravchuk★ 5.0 (62)
Baked Eggplant Parmesan Recipe
NUTRITION · PER SERVING75M COOK
CAL 29%·PRO 68%
CARBS 53G37% OF CAL
9G FIBER0G ADDED0G INTRINSIC29G OTHER14G TOTAL SUGAR
FAT 30G47% OF CAL
13G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Breaded and baked eggplant layers with marinara sauce and melted mozzarella and parmesan. Classic Italian comfort food.
mainitaliancasserole🥧 baking dish🍪 sheet pan🥄 saucepan🔥 ovenvegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 lbs eggplant (2 large/3 medium/4 small, cut into 1/3" thick rounds)
- 3 large eggs
- 3/4 cup all-purpose flour
- 2 tsp fine sea salt
- 1/2 tsp black pepper
- 1 cup panko breadcrumbs (or Italian breadcrumbs)
- 1 cup grated parmesan cheese
- 1 Tbsp olive oil (plus more to grease the pan and drizzle over eggplant*)
- 2 garlic cloves (pressed or minced)
- 32 oz good quality marinara sauce (homemade or storebought)
- 1/4 cup fresh basil leaves (coarsely chopped, (optional, but nice))
- 1 lb shredded mozzarella (grated on the large holes)
At a glance
PER SERVING · TIME 75M
CAL 29%·PRO 68%
CARBS 53G37% OF CAL
9G FIBER0G ADDED0G INTRINSIC29G OTHER14G TOTAL SUGAR
FAT 30G47% OF CAL
13G SAT17G 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
- 20m
- Cook
- 55m
- Sodium
- 2389mg
- Total sugar
- 14g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 983mg
- Calcium
- 801mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2389MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.