Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Easy Eggplant Parmesan with Roasted Eggplant
NUTRITION · PER SERVING65M COOK
CAL 32%·PRO 47%
CARBS 92G58% OF CAL
17G FIBER0G ADDED0G INTRINSIC37G OTHER38G TOTAL SUGAR
FAT 24G34% OF CAL
9G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant layered with tomato sauce, breadcrumbs, and Parmesan, then baked until bubbly. A classic Italian vegetable main with satisfying texture.
mainitalian🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 medium eggplants or 6 small eggplants, about 3 1/2 to 4 lbs. cut crosswise into 1/2-inch slices
- olive oil
- kosher salt
- freshly cracked black pepper
- 2 cups fresh breadcrumbs
- 1 cup (3 ounces roughly) freshly grated Parmigiano-Reggiano
- red pepper tomato sauce (recipe below, or whatever tomato sauce you love)
- 2 red bell peppers, stemmed and seeded, diced to yield about 2 cups
- 2 beefsteak tomatoes, diced to yield about 2 cups
- kosher salt and pepper to taste
- 1/4 cup loosely packed fresh basil leaves
- 4 tablespoons butter, room temperature
At a glance
PER SERVING · TIME 65M
CAL 32%·PRO 47%
CARBS 92G58% OF CAL
17G FIBER0G ADDED0G INTRINSIC37G OTHER38G TOTAL SUGAR
FAT 24G34% OF CAL
9G 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
- 40m
- Cook
- 25m
- Sodium
- 2193mg
- Total sugar
- 38g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1398mg
- Calcium
- 476mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 2193MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.