Photo: Joseph Gonzalez
Baked Eggplant Parmesan
10 ingredients
Serves 4.
openrecipes
To reduce the bitterness of eggplant, lightly sprinkle the slices with salt and let drain in a colander set over a plate for 30 minutes. Pat with paper towels to remove the salt and bitter juices. Do not rinse under running water, which the eggplant will absorb.
Estimated Nutrition (whole recipe, rough)
542
Calories
25g
Protein
36g
Fat
33g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 egg, beaten with 1 Tbs. water
- 1/2 cup dried bread crumbs
- 1/2 tsp. dried oregano
- 2 Tbs. freshly grated Parmigiano-Reggiano cheese
- 1/2 tsp. salt
- 1/8 tsp. freshly ground pepper
- 2 Tbs. olive oil
- 2 small eggplants, about 1 1/2 lb. total, cut into 8 slices
- 2 cups spicy tomato sauce, homemade (see related recipe at left) or purchased
- 1 cup shredded mozzarella cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes