Diethood · by Katerina Petrovska★ 5.0 (3)
Eggplant Parmesan
NUTRITION · PER SERVING50M COOK
CAL 31%·PRO 59%
CARBS 47G30% OF CAL
8G FIBER24G OTHER15G TOTAL SUGAR
FAT 38G55% OF CAL
16G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender eggplant breaded and layered with tomato sauce and melted mozzarella and parmesan. A classic Italian dish that is hearty, cheesy, and satisfying.
mainitalian🥧 baking dish🔥 oven♨️ grillvegetarian
View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 to 3 eggplants (about 2 pounds, sliced into 1-inch thick slices)
- 3 tablespoons olive oil (divided)
- Salt and fresh ground pepper (to taste)
- 1 cup panko breadcrumbs
- 1 cup grated parmesan cheese
- 2 tablespoons minced garlic
- 1 teaspoon dried oregano
- 8 ounces fresh mozzarella (cut into thin slices)
- 15 ounces Tomato Basil Sauce (divided)
- ½ cup fresh grated parmesan cheese (for topping)
- Fresh basil leaves (for garnish)
At a glance
PER SERVING · TIME 50M
CAL 31%·PRO 59%
CARBS 47G30% OF CAL
8G FIBER24G OTHER15G TOTAL SUGAR
FAT 38G55% OF CAL
16G SAT22G 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
- 10m
- Cook
- 40m
- Sodium
- 1728mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1064mg
- Calcium
- 776mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1728MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.