Eggplant Parmesan
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of breaded eggplant, mozzarella, and tomato sauce baked until bubbly and golden. A vegetarian Italian classic that's hearty and satisfying, with crispy edges and melted cheese.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large eggplant (sliced into ¼ inch thick rounds)
- 1 teaspoon kosher salt
- ¼ cup breadcrumbs
- 3/4 cup grated parmesan cheese (separated)
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- 2 large eggs
- 2-3 tablespoons olive oil
- 1 tablespoon olive oil
- ½ small white onion (minced)
- 2 tablespoon minced garlic
- 1 28-oz. can chunky tomato sauce (we used Muir Glen)
- 1 teaspoon dried parsley
- ½ teaspoon ground oregano
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 1 tablespoon tomato paste
- 16 oz. fresh mozzarella (cut into slices)
- 2 tablespoons fresh parsley (chopped)
At a glance
PER SERVING · TIME 120M
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
- Cook
- 1h
- Sodium
- 1671mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 740mg
- Calcium
- 434mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 1671MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.