Foolproof Living · by Aysegul Sanford★ 5.0 (3)
Baked Eggplant Parmesan Recipe
NUTRITION · PER SERVING90M COOK
CAL 24%·PRO 60%
CARBS 36G30% OF CAL
5G FIBER0G ADDED0G INTRINSIC23G OTHER9G TOTAL SUGAR
FAT 28G53% OF CAL
12G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked eggplant slices layered with tomato basil sauce and melted cheese. A classic Italian-American dish that works as a vegetarian main course or elegant dinner party centerpiece.
mainitaliancasserole🥧 baking dish🍪 sheet pan🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 medium-sized globe eggplant ( rinsed and dried ~1 pound each*)
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- ¾ cup shredded parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- Olive oil spray
- 2 cups Homemade Tomato Basil Sauce (or store-bought marinara sauce)
- 1 lb mozzarella cheese (shredded - approximately 4 cups)
- ½ cup shredded parmesan cheese (plus more for serving)
- ¼ cup fresh basil leaves (roughly chopped)
- 1 teaspoon fresh oregano (roughly chopped - optional)
- Pinch of red pepper flakes (optional)
At a glance
PER SERVING · TIME 90M
CAL 24%·PRO 60%
CARBS 36G30% OF CAL
5G FIBER0G ADDED0G INTRINSIC23G OTHER9G TOTAL SUGAR
FAT 28G53% OF CAL
12G SAT16G 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
- 30m
- Cook
- 1h
- Sodium
- 1169mg
- Total sugar
- 9g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 604mg
- Calcium
- 809mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1169MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.