Vegetarian Eggplant Parmesan Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered eggplant parmesan with crispy breaded eggplant, tomato sauce, and melted mozzarella. Similar to lasagna but lighter, with savory depth from garlic and oregano. A satisfying vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 2 medium bell peppers (diced - any color)
- 1 large carrot (diced)
- 2 cloves garlic (very finely minced)
- 2 tablespoons tomato paste
- 1 teaspoon sea salt
- ½ teaspoon dried oregano
- 28 ounce can crushed tomatoes
- 2 teaspoons honey
- 2 cups panko
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- ½ teaspoon sea salt
- ½ cup milk
- 2 large globe eggplants (cut into ¾-inch rounds - see notes)
- 3 cups grated mozzarella cheese
- ½ cup crumbled feta cheese
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 40m
- Sodium
- 570mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1021mg
- Calcium
- 191mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 570MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.