Eggplant Parmesan
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked eggplant layered with marinara, three cheeses, and breadcrumbs—all the richness of fried eggplant parm without the oil. This veggie-packed casserole is satisfying and great for feeding a crowd. Serve as a main or side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 2 lbs medium eggplant ($2.84*)
- 1 Tbsp salt ($0.05)
- 1/3 cup all-purpose flour (40g, $0.11)
- 3 large eggs ($1.49)
- 2 cups breadcrumbs (216g, $0.65**)
- 1/2 tsp garlic powder ($0.03)
- 1 tsp parsley flakes ($0.05)
- 1/2 cup grated parmesan (50g, $0.74)
- 3 cups homemade marinara (1/2 batch, 24 oz. $1.90***)
- 2 cups shredded mozzarella (112g, $1.97)
- non-stick spray (as needed, $0.15)
At a glance
PER SERVING · TIME 130M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 10m
- Cook
- 1h
- Sodium
- 1489mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 516mg
- Calcium
- 208mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 70M
- SODIUM
- 1489MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.