Photo: Joseph Gonzalez
Baked Eggplant Parmesan
9 ingredients
20 min + 45 min
6 servings
openrecipes
"Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!"
Estimated Nutrition (whole recipe, rough)
984
Calories
44g
Protein
22g
Fat
149g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 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 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 2 eggplant, peeled and cut into 1/2-inch slices
- 1 tablespoon salt, or as needed
- 1 cup Italian-style bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 eggs, beaten
- 1 (28 ounce) jar garlic-and-tomato pasta sauce
- 1/4 cup grated Parmesan cheese
- 1 (16 ounce) package shredded mozzarella cheese, or as needed
- 1/2 teaspoon dried basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes