Photo: Joseph Gonzalez
Three Cheese Baked Eggplant Casserole
9 ingredients
10 min + 1 hr
6
openrecipes
This is the easiest version of eggplant Parmesan that you will ever make with far less clean up too! This is a great option for Meatless Mondays and can even be made a day ahead.
Estimated Nutrition (whole recipe, rough)
945
Calories
38g
Protein
38g
Fat
112g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 2 Large Eggplant, Cubed
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Salt And Pepper, to taste
- 2 Tablespoons Italian Seasoning
- 24 ounces, fluid Breadcrumbs
- 8 ounces, weight Marinara Sauce
- 1 cup Ball Of Fresh Mozzarella Cheese, Cut Into Thin Slices
- ½ cups Parmesan Cheese, Grated
- 2 Tablespoons Pecorino Cheese Grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes