Lil' Luna · by Kristyn Merkley★ 5.0 (21)
Easy Eggplant Parmesan Recipe
NUTRITION · PER SERVING100M COOK
CAL 25%·PRO 56%
CARBS 58G46% OF CAL
7G FIBER40G OTHER11G TOTAL SUGAR
FAT 20G36% OF CAL
9G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Breaded eggplant slices baked until golden, layered with marinara and melted mozzarella, then served with spaghetti. A meatless Italian classic that is hearty and cheesy.
mainitalianpasta🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on Lil' Luna →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 pounds eggplant (about one large or two medium eggplant)
- 2 eggs (beaten)
- 4 cups Italian seasoned bread crumbs
- 1 24 ounce jar spaghetti sauce
- 4 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried basil
At a glance
PER SERVING · TIME 100M
CAL 25%·PRO 56%
CARBS 58G46% OF CAL
7G FIBER40G OTHER11G TOTAL SUGAR
FAT 20G36% OF CAL
9G SAT11G 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
- 45m
- Cook
- 55m
- Sodium
- 2148mg
- 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
- 631mg
- Calcium
- 606mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 2148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.