Cookie and Kate · by Cookie and Kate★ 4.9
Italian Eggplant Parmesan
NUTRITION · PER SERVING60M COOK
CAL 17%·PRO 25%
CARBS 27G32% OF CAL
7G FIBER17G SUGAR3G OTHER
FAT 21G54% OF CAL
6G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant slices layered with tomato sauce, mozzarella, and parmesan create a lighter take on the Italian classic. It's cheesy and satisfying without being fried or breaded.
mainitaliancasserole🍪 sheet pan🥄 saucepan🔥 ovengluten freevegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 pounds eggplants (about 3 smallish or 2 medium)
- 1/4 cup + 2 tablespoons extra-virgin olive oil, divided
- Fine sea salt and freshly ground black pepper
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, pressed or minced
- 1/4 cup tomato paste
- 28 ounces crushed tomatoes, preferably the fire-roasted variety*
- 1/4 cup roughly chopped fresh basil, plus additional basil for garnish
- 1 teaspoon balsamic vinegar
- Pinch of red pepper flakes
- 6 ounces freshly grated part-skim mozzarella cheese (about 1 1/2 cups, packed)
- 2 ounces freshly grated Parmesan cheese (about 1 cup)
At a glance
PER SERVING · TIME 60M
CAL 17%·PRO 25%
CARBS 27G32% OF CAL
7G FIBER17G SUGAR3G OTHER
FAT 21G54% OF CAL
6G SAT15G 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
- 45m
- Sodium
- 783mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1093mg
- Calcium
- 380mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 783MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.