An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (4)
Traditional Eggplant Parmigiana
NUTRITION · PER SERVING95M COOK
CAL 12%·PRO 21%
CARBS 27G45% OF CAL
8G FIBER0G ADDED13G INTRINSIC6G OTHER13G TOTAL SUGAR
FAT 12G44% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of tender eggplant, tomato sauce, and melted mozzarella and Parmesan create this comforting Italian classic. Golden and bubbling from the oven, it's a deeply satisfying vegetarian main that showcases eggplant beautifully.
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Nutrition & ingredients
Ingredients
serves 6- 2-3 eggplants thinly sliced
- 1-2 teaspoons salt (divided)
- ¼-⅓ cup all purpose flour
- 23 ounces tomato puree/passata (1 bottle)
- 1-2 tablespoons olive oil
- ¼ cup water
- 1 large or 2 medium fresh mozzarella (cubed about ¾-1 cup)
- ¾ cup freshly grated parmesan/parmigiano cheese
- 6-8 fresh basil leaves
- ½ medium white onion (or shallot) finely chopped
- 3-4 tablespoons vegetable oil (for frying)
- 2 tablespoons freshly grated Parmesan/Parmigiano cheese
At a glance
PER SERVING · TIME 95M
CAL 12%·PRO 21%
CARBS 27G45% OF CAL
8G FIBER0G ADDED13G INTRINSIC6G OTHER13G TOTAL SUGAR
FAT 12G44% OF CAL
4G SAT8G 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
- 30m
- Cook
- 35m
- Sodium
- 940mg
- Total sugar
- 13g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 987mg
- Calcium
- 221mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 940MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.