Eggplant Parmesan
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Breaded eggplant slices layered with marinara sauce, mozzarella, and parmesan, then baked until golden and melty. A classic vegetarian main dish with crispy and creamy textures.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 medium eggplant (1 ½ pounds total, sliced into ½-inch thick rounds)
- ¾ cup all-purpose flour
- 3 eggs
- 3 tablespoons water
- 1 cup Italian seasoned breadcrumbs
- ¾ cup grated Parmesan cheese (divided)
- ½ teaspoon black pepper
- 24 ounces marinara sauce
- 8 ounces shredded mozzarella cheese
- fresh basil (optional, for serving)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 45m
- Sodium
- 1091mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 585mg
- Calcium
- 373mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1091MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.