Easy Eggplant Parmesan
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced eggplant breaded and baked in a garlic tomato sauce, then topped with melted mozzarella and Parmesan. A classic Italian comfort dish that's easy enough for a weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 eggplants (cut into 1/2 inch thick slices)
- 12.5 ounces pasta sauce ((I use tomato-basil or marinara))
- 1/2 cup panko breadcrumbs
- 1/4 cup parmesan (grated)
- 1 egg (beaten)
- 1 1/2 cups mozzarella (shredded)
- 1 bunch basil
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 769mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 782mg
- Calcium
- 417mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 769MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.