Brown Eyed Baker · by Michelle Lettrich★ 4.6 (27)
Eggplant Parmesan
NUTRITION · PER SERVING135M COOK
CAL 48%·PRO 65%
CARBS 41G17% OF CAL
6G FIBER23G OTHER11G TOTAL SUGAR
FAT 80G75% OF CAL
20G SAT60G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of fried eggplant, tomato sauce, and melted mozzarella cheese. A hearty, satisfying vegetarian Italian main that's crispy, cheesy, and deeply flavorful.
mainitalian🍪 sheet pan🥧 baking dish🍳 skillet🔥 ovenvegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 large eggplant, peeled and sliced 1/8-inch thick (1½ pounds )
- 1 teaspoon kosher salt
- 4 eggs (lightly beaten)
- 2 cups Italian breadcrumbs
- 1 cup olive oil
- 1 cup vegetable oil
- 3¾ cups pasta sauce (divided)
- 20 ounces mozzarella cheese (shredded (about 5 cups), divided)
- 1 cup grated Parmigiano-Reggiano cheese (divided)
At a glance
PER SERVING · TIME 135M
CAL 48%·PRO 65%
CARBS 41G17% OF CAL
6G FIBER23G OTHER11G TOTAL SUGAR
FAT 80G75% OF CAL
20G SAT60G 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
- 1h 30m
- Cook
- 45m
- Sodium
- 1844mg
- 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
- 627mg
- Calcium
- 788mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 90M
- SODIUM
- 1844MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.