Eggplant (Aubergine) Parmigiana Recipe

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Eggplant (Aubergine) Parmigiana
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Ingredients:

  • 2 medium firm eggplants
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp parsley

Directions:

  1. Peel and slice eggplant.
  2. Mix butter and parmesan cheese.
  3. Spread on eggplant.
  4. Sprinkle with salt and pepper.
  5. Put on baking sheet in one layer.
  6. Bake at 375* for 20-25 minutes.
  7. Sprinkle with parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 109.59 Kcal (459 kJ)
Calories from fat 48.65 Kcal
% Daily Value*
Total Fat 5.41g 8%
Cholesterol 14.29mg 5%
Sodium 333.37mg 14%
Potassium 533.6mg 11%
Total Carbs 14.01g 5%
Sugars 9.19g 37%
Dietary Fiber 6.95g 28%
Protein 3.22g 6%
Vitamin C 5mg 8%
Vitamin A 0.1mg 2%
Iron 0.1mg 0%
Calcium 51.4mg 5%
Amount Per 100 g
Calories 45.93 Kcal (192 kJ)
Calories from fat 20.39 Kcal
% Daily Value*
Total Fat 2.27g 8%
Cholesterol 5.99mg 5%
Sodium 139.73mg 14%
Potassium 223.65mg 11%
Total Carbs 5.87g 5%
Sugars 3.85g 37%
Dietary Fiber 2.91g 28%
Protein 1.35g 6%
Vitamin C 2.1mg 8%
Calcium 21.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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