Well Seasoned Studio · by Ari Laing★ 5.0 (4)
Cheesy Layered Eggplant Parmesan Recipe
NUTRITION · PER SERVING200M COOK
CAL 71%·PRO 68%
CARBS 87G25% OF CAL
9G FIBER0G ADDED0G INTRINSIC65G OTHER13G TOTAL SUGAR
FAT 112G71% OF CAL
20G SAT92G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried eggplant layered with marinara, fresh basil, and melted cheeses in a baked casserole. A hearty, comforting vegetarian main course.
mainitaliancasserole🥧 baking dish🍳 skillet🔥 ovenvegetarian
View the full recipe on Well Seasoned Studio →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 cups (32oz) marinara sauce – homemade or, if using store-bought, we recommend Rao’s
- 2-2½ lbs purple eggplant, 2-3 large eggplant,
- Kosher salt, (divided)
- 6 large eggs
- 1½ cup (180g) all-purpose flour
- 1 Tbsp dried oregano
- 3 cups breadcrumbs
- 1½ cups grated Parmesan cheese, (divided)
- Freshly ground black pepper
- Neutral oil, (about 3 cups)
- 1½ fresh mozzarella cheese, (hand ripped into small pieces, about 4 cups)
- 15-20 fresh basil leaves
At a glance
PER SERVING · TIME 200M
CAL 71%·PRO 68%
CARBS 87G25% OF CAL
9G FIBER0G ADDED0G INTRINSIC65G OTHER13G TOTAL SUGAR
FAT 112G71% OF CAL
20G SAT92G 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
- 55m
- Sodium
- 1784mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 830mg
- Calcium
- 562mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1784MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.