Well Plated · by Erin Clarke★ 5.0 (5)
Eggplant Parmesan
NUTRITION · PER SERVING70M COOK
CAL 18%·PRO 43%
CARBS 25G28% OF CAL
5G FIBER11G OTHER9G TOTAL SUGAR
FAT 21G52% OF CAL
11G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy breaded eggplant layered with marinara, melted mozzarella, and fresh basil, then baked until bubbly. A classic vegetarian comfort dish with rich, savory flavors.
mainitaliancasserole🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 pounds eggplant (unpeeled and cut into 1/4-inch-thick rounds (about 2 large))
- 2 large eggs
- 3 tablespoons nonfat milk (or milk of choice)
- 1 1/4 cups panko breadcrumbs
- 1 cup finely grated Parmesan cheese (divided)
- 1 tablespoon Italian seasoning
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 24 ounces good quality prepared marinara sauce (I like DeLallo and Rao’s)
- 2 8-ounce balls fresh mozzarella cheese, thinly sliced
- 1/2 cup fresh basil leaves (thinly sliced (one of those little .5 ounce packs is perfect))
- Olive oil mister or nonstick cooking spray
At a glance
PER SERVING · TIME 70M
CAL 18%·PRO 43%
CARBS 25G28% OF CAL
5G FIBER11G OTHER9G TOTAL SUGAR
FAT 21G52% OF CAL
11G SAT10G 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
- 25m
- Cook
- 45m
- Sodium
- 1235mg
- 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
- 591mg
- Calcium
- 488mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1235MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.