Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Crispy Panko-Crusted Eggplant
NUTRITION · PER SERVING40M COOK
CAL 54%·PRO 85%
CARBS 122G46% OF CAL
12G FIBER93G OTHER17G TOTAL SUGAR
FAT 47G39% OF CAL
15G SAT32G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy panko-crusted eggplant slices baked until golden and optionally topped with tomato sauce and mozzarella. A light appetizer with Mediterranean flavors.
starteritalian🍪 sheet pan🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 globe eggplants, about 2 pounds total, sliced into 1/4- to 1/2-inch thick rounds
- Kosher salt
- 1 cup flour
- Pepper
- 4 eggs
- 4 cups dried breadcrumbs, such as panko
- 1 cup grated Parmesan cheese
- 6 tablespoons olive oil
- homemade tomato sauce, for serving
- fresh mozzarella
- fresh basil (optional)
At a glance
PER SERVING · TIME 40M
CAL 54%·PRO 85%
CARBS 122G46% OF CAL
12G FIBER93G OTHER17G TOTAL SUGAR
FAT 47G39% OF CAL
15G SAT32G 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
- 20m
- Cook
- 20m
- Sodium
- 2248mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1055mg
- Calcium
- 701mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2248MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.