Eggplant Parmigiana Recipe

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Eggplant Parmigiana
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Ingredients:

Directions:

  1. Dip eggplant slices in eggs then breadcrumbs seasoned with salt and pepper. Refrigerate for at least 20 minutes.
  2. Brown eggplants in oil then drain on paper towels.
  3. Put a thin layer of marinara sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately.
  4. Top with mozzarella cheese and bake uncovered for 30 minutes. Bon Appetit!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 526.75 Kcal (2205 kJ)
Calories from fat 195.64 Kcal
% Daily Value*
Total Fat 21.74g 33%
Cholesterol 94.55mg 32%
Sodium 1835.08mg 76%
Potassium 1109.56mg 24%
Total Carbs 50.4g 17%
Sugars 19.86g 79%
Dietary Fiber 11.35g 45%
Protein 32.11g 64%
Vitamin C 7mg 12%
Iron 3.8mg 21%
Calcium 788.4mg 79%
Amount Per 100 g
Calories 110.72 Kcal (464 kJ)
Calories from fat 41.12 Kcal
% Daily Value*
Total Fat 4.57g 33%
Cholesterol 19.87mg 32%
Sodium 385.74mg 76%
Potassium 233.23mg 24%
Total Carbs 10.59g 17%
Sugars 4.18g 79%
Dietary Fiber 2.39g 45%
Protein 6.75g 64%
Vitamin C 1.5mg 12%
Iron 0.8mg 21%
Calcium 165.7mg 79%

* 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

  • 11.5
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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