Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.9 (559)
Eggplant Parmesan
NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 32%
CARBS 43G48% OF CAL
8G FIBER14G SUGAR21G OTHER
FAT 16G41% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked eggplant slices layered with marinara sauce and melted cheese, a lighter take on the classic Italian dish. Satisfying and elegant enough for dinner parties.
mainitalian🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 large eggplants (cut into ¼-inch-thick rounds)
- 3 large eggs (beaten)
- 1½ cups panko breadcrumbs
- 1¼ cups grated Parmesan cheese (divided)
- 2 teaspoons dried oregano
- 2 tablespoons fresh thyme leaves
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt (plus more for sprinkling)
- Freshly ground black pepper
- Extra-virgin olive oil (for drizzling)
- 28 ounces Marinara Sauce
- 2 large fresh mozzarella balls (thinly sliced)
- ⅓ cup fresh basil leaves
At a glance
PER SERVING · TIME 60M
CAL 18%·PRO 32%
CARBS 43G48% OF CAL
8G FIBER14G SUGAR21G OTHER
FAT 16G41% OF CAL
6G 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
- 20m
- Cook
- 40m
- Sodium
- 1164mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 928mg
- Calcium
- 361mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1164MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.