The Forked Spoon · by Jessica Randhawa★ 4.8 (20)
Crispy Baked Eggplant Parmesan Recipe
NUTRITION · PER SERVING90M COOK
CAL 16%·PRO 32%
CARBS 39G49% OF CAL
7G FIBER18G OTHER15G TOTAL SUGAR
FAT 14G40% OF CAL
6G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Stacked crispy baked eggplant slices covered in marinara and melted mozzarella. A healthier take on the Italian classic that pairs well with pasta and roasted vegetables.
mainitalian🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 2 large eggplants (sliced into 1/2-inch thick rounds)
- 1.5 cups Panko breadcrumbs
- 3/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs (whisked)
- 2 jars marinara sauce
- 2 cups mozzarella cheese (shredded)
- fresh chopped parsley (to garnish)
At a glance
PER SERVING · TIME 90M
CAL 16%·PRO 32%
CARBS 39G49% OF CAL
7G FIBER18G OTHER15G TOTAL SUGAR
FAT 14G40% OF CAL
6G SAT9G 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
- 1244mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 935mg
- Calcium
- 392mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1244MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.