FeelGoodFoodie · by Yumna Jawad★ 4.0 (1)
Eggplant Casserole Recipe
NUTRITION · PER SERVING55M COOK
CAL 11%·PRO 23%
CARBS 22G42% OF CAL
6G FIBER0G ADDED10G INTRINSIC5G OTHER10G TOTAL SUGAR
FAT 11G48% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of sliced eggplant baked in marinara sauce with mozzarella and crispy breadcrumb topping. A hearty, comforting vegetarian main that's warm and cheesy.
mainitaliancasserole🥧 baking dish🍳 skillet🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 4 tablespoons olive oil (plus more as needed for frying)
- 2 long medium eggplants (sliced into ½-inch rounds)
- 1 medium yellow onion (diced)
- 1 large red bell pepper (diced)
- 3 garlic cloves (minced)
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 cups shredded mozzarella cheese
- ¼ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for garnish)
At a glance
PER SERVING · TIME 55M
CAL 11%·PRO 23%
CARBS 22G42% OF CAL
6G FIBER0G ADDED10G INTRINSIC5G OTHER10G TOTAL SUGAR
FAT 11G48% OF CAL
4G SAT7G 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
- 15m
- Cook
- 40m
- Sodium
- 629mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 714mg
- Calcium
- 269mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 629MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.