Spend with Pennies · by Holly Nilsson★ 5.0 (46)
Eggplant Parmesan
NUTRITION · PER SERVING75M COOK
CAL 20%·PRO 47%
CARBS 43G44% OF CAL
7G FIBER26G OTHER10G TOTAL SUGAR
FAT 16G37% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of breaded fried eggplant, tangy tomato sauce, and melted mozzarella cheese baked until bubbly. A satisfying vegetarian main course.
mainitaliancasserole🥧 baking dish🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 pounds eggplant
- 1 tablespoon kosher salt
- 4 large eggs
- ½ cup all-purpose flour
- 2 cups seasoned bread crumbs
- 1 cup shredded Parmesan cheese (divided)
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- 26 ounces marinara sauce
- ¼ cup chopped fresh parsley (or basil)
- 10 ounces shredded mozzarella cheese
At a glance
PER SERVING · TIME 75M
CAL 20%·PRO 47%
CARBS 43G44% OF CAL
7G FIBER26G OTHER10G TOTAL SUGAR
FAT 16G37% OF CAL
7G SAT9G 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
- 20m
- Cook
- 55m
- Sodium
- 2120mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 699mg
- Calcium
- 482mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2120MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.