Emily Bites · by Emily Bites★ 5.0 (1)
Eggplant Parmesan Casserole
NUTRITION · PER SERVING70M COOK
CAL 11%·PRO 27%
CARBS 33G57% OF CAL
6G FIBER15G OTHER12G TOTAL SUGAR
FAT 8G31% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of breaded eggplant, tomato sauce, and melted cheeses baked until bubbly. Rich and satisfying, this vegetarian casserole stands up as a hearty main course.
mainitaliancasserole🥧 baking dish🍪 sheet pan🥣 mixer🥄 saucepan🔥 ovenvegetarian
View the full recipe on Emily Bites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 ½ lbs raw eggplant (sliced into ½” thick rounds (for me this was about 2 medium eggplant))
- 4 egg whites
- 1 cup Italian seasoned bread crumbs
- ¼ cup grated Parmesan cheese
- 1 teaspoon olive oil
- 1/2 cup chopped onions
- 2 garlic cloves (minced)
- 2 cups canned crushed tomatoes
- 8 oz can tomato sauce
- 6 oz can tomato paste
- 1 tablespoon thinly sliced fresh basil
- 1 ½ teaspoons Italian seasoning
- ¾ teaspoon salt
- ¾ teaspoon sugar
- 1 bay leaf
- 4 oz 1/3 less fat cream cheese (softened to room temperature)
- 1 cup fat free sour cream
- 1 large egg
- 1 cup shredded 2% Mozzarella cheese
At a glance
PER SERVING · TIME 70M
CAL 11%·PRO 27%
CARBS 33G57% OF CAL
6G FIBER15G OTHER12G TOTAL SUGAR
FAT 8G31% OF CAL
4G SAT4G 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
- 15m
- Cook
- 55m
- Sodium
- 1037mg
- 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
- 823mg
- Calcium
- 232mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1037MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.