Eggplant Parmesan
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fried eggplant layered with marinara sauce, fresh mozzarella, and herbs then baked until golden. This Italian favorite maintains its satisfying crunch through careful preparation.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large eggplant ((1.1 pound each) cut into 1/4 inch thick round slices)
- 1/2 cup flour
- 4 large eggs
- 1 & 1/2 cups Italian style bread crumbs
- 1 cup Parmesan cheese (shredded and divided)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 & 1/2 teaspoons salt (divided (1 tsp to sweat eggplant))
- 1/2 teaspoons black pepper
- 1/2 teaspoons cracked red pepper flakes
- 1 pound fresh mozzarella (sliced)
- 2 tablespoons fresh basil (torn or minced)
- 1 tablespoon fresh oregano (minced)
- 2 tablespoons fresh parsley (minced)
- 1 cup vegetable oil
- 3 cups marinara sauce
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 30m
- Sodium
- 2021mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 705mg
- Calcium
- 557mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 2021MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.