Eggplant Parmesan Recipe

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Eggplant Parmesan
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  1. Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425° for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack.
  2. Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350° for 20 minutes. Uncover; bake 5-7 minutes longer or until cheese is melted. Yield: 2 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 245.23 Kcal (1027 kJ)
Calories from fat 132.78 Kcal
% Daily Value*
Total Fat 14.75g 23%
Cholesterol 7.29mg 2%
Sodium 256.09mg 11%
Potassium 713.16mg 15%
Total Carbs 17.96g 6%
Sugars 11.33g 45%
Dietary Fiber 8.11g 32%
Protein 13.02g 26%
Vitamin C 13.9mg 23%
Iron 0.1mg 1%
Calcium 331mg 33%
Amount Per 100 g
Calories 72.54 Kcal (304 kJ)
Calories from fat 39.28 Kcal
% Daily Value*
Total Fat 4.36g 23%
Cholesterol 2.15mg 2%
Sodium 75.75mg 11%
Potassium 210.95mg 15%
Total Carbs 5.31g 6%
Sugars 3.35g 45%
Dietary Fiber 2.4g 32%
Protein 3.85g 26%
Vitamin C 4.1mg 23%
Calcium 97.9mg 33%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
  • 6

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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