Natasha's Kitchen · by Natasha Kravchuk★ 5.0 (8)
Classic Eggplant Parmesan Recipe
NUTRITION · PER SERVING65M COOK
CAL 24%·PRO 53%
CARBS 41G35% OF CAL
7G FIBER0G ADDED0G INTRINSIC23G OTHER11G TOTAL SUGAR
FAT 23G43% OF CAL
11G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of breaded eggplant, marinara sauce, and melted mozzarella baked into a savory, cheesy casserole. A satisfying vegetarian take on the Italian classic.
mainitaliancasserole🥧 baking dish🍪 sheet pan🍳 skillet🔥 ovenvegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 lbs eggplant (3 medium, cut into 1/3” thick rounds)
- 2 tsp fine sea salt (divided)
- 3 large eggs
- 3/4 cup all-purpose flour
- 1/2 tsp freshly ground black pepper
- 1 1/2 cup seasoned Italian bread crumbs
- 1/2 cup grated parmesan cheese
- Extra light olive oil (or vegetable oil for frying)
- 32 oz good quality marinara sauce (store-bought or homemade)
- 16 oz shredded mozzarella cheese (whole milk, or low moisture part-skim)
- fresh basil (chopped, to garnish)
At a glance
PER SERVING · TIME 65M
CAL 24%·PRO 53%
CARBS 41G35% OF CAL
7G FIBER0G ADDED0G INTRINSIC23G OTHER11G TOTAL SUGAR
FAT 23G43% OF CAL
11G 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
- 30m
- Cook
- 35m
- Sodium
- 2066mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 746mg
- Calcium
- 537mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2066MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.