Simply Scratch · by Laurie McNamara
Baked Eggplant with Pecorino Crumbs
NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 8%
CARBS 21G43% OF CAL
7G FIBER0G ADDED9G INTRINSIC5G OTHER9G TOTAL SUGAR
FAT 11G53% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Halved eggplant drizzled with garlic butter and topped with pecorino and breadcrumbs, then baked until golden. A simple Italian vegetarian side or light main, best served with marinara.
mainitalian🍪 sheet pan🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 medium eggplants (washed and cut in half)
- 2 tablespoons melted unsalted butter
- kosher salt
- freshly ground black pepper
- 2 cloves garlic (minced)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1/3 cup panko breadcrumbs (homemade or store-bought)
- 1/3 cup freshly grated Pecorino or Parmesan cheese
- Olive oil (for drizzling)
At a glance
PER SERVING · TIME 40M
CAL 10%·PRO 8%
CARBS 21G43% OF CAL
7G FIBER0G ADDED9G INTRINSIC5G OTHER9G TOTAL SUGAR
FAT 11G53% OF CAL
4G SAT8G 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
- 5m
- Cook
- 35m
- Sodium
- 622mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 589mg
- Calcium
- 46mg
- Iron
- 0.24mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 622MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.