Oh My Veggies · by Nicole★ 5.0 (1)
Eggplant Parmesan
NUTRITION · PER SERVING90M COOK
CAL 18%·PRO 47%
CARBS 23G26% OF CAL
6G FIBER5G OTHER12G TOTAL SUGAR
FAT 21G53% OF CAL
7G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of fried eggplant, tofu, marinara, ricotta, and melted mozzarella baked until bubbling. A hearty vegetarian main with warm, creamy richness ideal for autumn.
mainamericancasseroletofu🍪 sheet pan🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium eggplant (about 1 pound, cut into ¼-inch-thick rounds)
- 4 teaspoons olive oil
- ¾ teaspoon salt (adjust based on the saltiness of marinara sauce)
- 14 to 16 ounces extra-firm tofu (drained and gently pressed with an absorbent towel)
- ¹/8 teaspoon ground black pepper
- 1 cup grated mozzarella cheese
- 1 cup ricotta cheese
- 1 large zucchini (cut into ¼-inch rounds)
- 2 cups marinara sauce (no added sugar)
- ¼ cup fresh basil leaves
- ¼ cup grated vegetarian or vegan Parmesan cheese
At a glance
PER SERVING · TIME 90M
CAL 18%·PRO 47%
CARBS 23G26% OF CAL
6G FIBER5G OTHER12G TOTAL SUGAR
FAT 21G53% OF CAL
7G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1262mg
- 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
- 974mg
- Calcium
- 611mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1262MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.