Bowl of Delicious · by Elizabeth Lindemann★ 4.9 (37)
Easy Eggplant Parmesan
NUTRITION · PER SERVING50M COOK
CAL 28%·PRO 50%
CARBS 57G41% OF CAL
8G FIBER15G SUGAR34G OTHER
FAT 27G43% OF CAL
11G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced eggplant coated in breadcrumbs and roasted, then layered with marinara, fresh mozzarella, and parmesan, and baked until bubbly. It's a satisfying vegetarian main that's lighter than traditional fried versions.
mainitalian🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on Bowl of Delicious →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 large eggplants (sliced into 24 rounds (about 1/2" thick))
- 2 large eggs
- 2 tablespoons whole milk ((see notes))
- 1 teaspoon kosher salt (divided)
- 1 cup panko breadcrumbs ((see notes))
- 1/2 teaspoon black pepper (divided)
- 1 teaspoon Italian seasoning ((see notes))
- 1/4 cup olive oil
- 4 cups marinara sauce
- 16 oz. fresh mozzarella (thinly sliced into 24 pieces (see notes))
- 1 cup grated parmesan cheese
- cooked pasta, more marinara sauce, and fresh basil (for serving (optional))
At a glance
PER SERVING · TIME 50M
CAL 28%·PRO 50%
CARBS 57G41% OF CAL
8G FIBER15G SUGAR34G OTHER
FAT 27G43% OF CAL
11G SAT15G 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
- 30m
- Sodium
- 1553mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1004mg
- Calcium
- 436mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1553MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.