Oh My Veggies · by Nicole★ 4.5 (2)
Lightened-Up Eggplant Parmesan Stacks
NUTRITION · PER SERVING40M COOK
CAL 11%·PRO 17%
CARBS 14G27% OF CAL
4G FIBER0G ADDED5G INTRINSIC5G OTHER5G TOTAL SUGAR
FAT 15G66% OF CAL
4G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked eggplant rounds layered with tomato sauce and melted mozzarella for a lighter take on the classic. A vegetarian main with Italian flavors.
mainamerican🍪 sheet pan🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 large eggplant (sliced into 12 rounds (about 1/4-inch thick))
- 2 large tomatoes (sliced into 8 rounds (about 1/4-inch thick))
- 2 tbsp. + 2 tsp. olive oil (divided)
- 1 tsp. Italian seasoning
- salt and pepper to taste
- 1/4 c. roughly chopped basil leaves
- 1 c. shredded mozzarella or Italian blend cheese
- 1/4 c. panko
At a glance
PER SERVING · TIME 40M
CAL 11%·PRO 17%
CARBS 14G27% OF CAL
4G FIBER0G ADDED5G INTRINSIC5G OTHER5G TOTAL SUGAR
FAT 15G66% OF CAL
4G SAT11G 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
- 30m
- Sodium
- 410mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 332mg
- Calcium
- 223mg
- Iron
- 0.19mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 410MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.