Eggplant Parmesan
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy breaded eggplant layered with marinara sauce and melted mozzarella. A vegetarian Italian classic that's baked until golden, hearty enough to be a satisfying main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 small eggplants (about 1 ½ lbs. total)
- 1 teaspoon salt
- ½ cup all-purpose flour
- ½ teaspoon EACH: onion powder, paprika
- 3 large eggs (whisked well)
- 1 teaspoon Dijon mustard
- 1 tablespoon heavy cream (optional)
- 2 cup Panko breadcrumbs
- 1 cup grated parmesan cheese
- 3 tablespoons freshly chopped parsley
- ¾ teaspoon garlic salt
- Vegetable oil (enough to cover the slices by half.)
- 24 oz. marinara sauce (see notes for brand recommendations)
- 3 cups shredded mozzarella (divided)
- ½ cup grated Parmesan cheese (divided)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 50m
- Sodium
- 2202mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 809mg
- Calcium
- 768mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 2202MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.