Photo: Joseph Gonzalez
Eggplant Parmesan
8 ingredients
30 min + 1 hr
6
openrecipes
I will gladly take eggplant Parmesan over any other form of Parmesan (chicken or veal)! I prefer it over rice instead of pasta!
Estimated Nutrition (whole recipe, rough)
1005
Calories
45g
Protein
22g
Fat
154g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Sauce | 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
- 32 ounces, fluid Your Favorite Tomato Pasta Sauce
- 2-½ cups Shredded Mozzarella Cheese (and A Bit Extra For Garnish)
- 4 Tablespoons Herbes De Provence, Divided Use
- 1 cup All-purpose Flour
- 4 Eggs, Beaten
- 1 cup Italian Bread Crumbs
- ¼ cups Grated Parmesan Cheese Plus More As Desired For Sprinkling
- 1 Large Eggplant
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