Eggplant Parmesan Recipe

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Eggplant Parmesan
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Ingredients:

Directions:

  1. Dip eggplant into beaten egg, then into a mixture of bread crumbs and parmesan cheese.
  2. Brown in oil on both sides and transfer onto plate with paper towels to absorb excess oil.
  3. In remaining oil, brown onion, then add tomato paste, hot water, and seasonings.
  4. Cook for 5 minutes.
  5. Pour a third of the sauce on the bottom of a 9x13 baking dish.
  6. Put a layer of eggplant over the sauce, and put on 1/3 the cheese, more parmesan if wanted, 1/3 more sauce, and then repeat, making sure you end with sauce.
  7. Cover and bake at 350 degrees for 1 and a half hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 299.28 Kcal (1253 kJ)
Calories from fat 158.4 Kcal
% Daily Value*
Total Fat 17.6g 27%
Cholesterol 57.92mg 19%
Sodium 1313.35mg 55%
Potassium 284.95mg 6%
Total Carbs 20.66g 7%
Sugars 12.01g 48%
Dietary Fiber 3.25g 13%
Protein 15.67g 31%
Vitamin C 3.7mg 6%
Iron 0.9mg 5%
Calcium 421.7mg 42%
Amount Per 100 g
Calories 110.65 Kcal (463 kJ)
Calories from fat 58.56 Kcal
% Daily Value*
Total Fat 6.51g 27%
Cholesterol 21.41mg 19%
Sodium 485.56mg 55%
Potassium 105.35mg 6%
Total Carbs 7.64g 7%
Sugars 4.44g 48%
Dietary Fiber 1.2g 13%
Protein 5.79g 31%
Vitamin C 1.4mg 6%
Iron 0.3mg 5%
Calcium 155.9mg 42%

* 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

  • 6.8
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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