Emily Bites · by Emily Bites
Eggplant Parmesan
NUTRITION · PER SERVING55M COOK
CAL 7%·PRO 17%
CARBS 14G40% OF CAL
3G FIBER6G OTHER5G TOTAL SUGAR
FAT 6G39% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Breaded eggplant baked with tomato sauce and melted mozzarella. Hearty vegetarian main that is lighter than fried versions.
mainitaliancasserole🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Emily Bites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium eggplant (mine was on the larger side of medium - not gigantic but definitely not small either)
- 3 egg whites
- 1 ½ oz freshly grated Parmesan cheese (I grated mine on the smallest holed side of my box grater)
- ¾ cup whole wheat panko crumbs (I used Ian’s brand)
- ½ teaspoon garlic powder
- ½ teaspoon dried basil flakes
- ½ teaspoon oregano
- 1 cup tomato basil pasta sauce
- ¾ cup shredded reduced fat 2% mozzarella cheese
At a glance
PER SERVING · TIME 55M
CAL 7%·PRO 17%
CARBS 14G40% OF CAL
3G FIBER6G OTHER5G TOTAL SUGAR
FAT 6G39% OF CAL
3G SAT3G 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
- 35m
- Sodium
- 370mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 349mg
- Calcium
- 155mg
- Iron
- 0.53mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 370MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.