Quick Stove Top Eggplant (Aubergine) Parmesan Recipe

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Quick Stove Top Eggplant (Aubergine) Parmesan
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Ingredients:

Directions:

  1. Salt both sides of the eggplant slices and set aside for 20 minutes.
  2. Wash off the salt and pat dry.
  3. Heat the olive oil and saute the slices till slightly soft and lightly browned.
  4. Add more oil during cooking, if needed.
  5. Top each slice with ricotta cheese.
  6. Spoon about 3 tablespoons of sauce over the slices and top with the mozzarella cheese.
  7. Add a little more sauce to the top and sprinkle with Parmesan cheese.
  8. Cover the pan, turn down the heat to low and allow to cook for 10 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 573.86 Kcal (2403 kJ)
Calories from fat 302.54 Kcal
% Daily Value*
Total Fat 33.62g 52%
Cholesterol 75.52mg 25%
Sodium 784.55mg 33%
Potassium 1011.91mg 22%
Total Carbs 42.92g 14%
Sugars 16.43g 66%
Dietary Fiber 8.66g 35%
Protein 24.14g 48%
Vitamin C 4.6mg 8%
Iron 1.9mg 11%
Calcium 437.1mg 44%
Amount Per 100 g
Calories 103.03 Kcal (431 kJ)
Calories from fat 54.32 Kcal
% Daily Value*
Total Fat 6.04g 52%
Cholesterol 13.56mg 25%
Sodium 140.85mg 33%
Potassium 181.67mg 22%
Total Carbs 7.71g 14%
Sugars 2.95g 66%
Dietary Fiber 1.55g 35%
Protein 4.33g 48%
Vitamin C 0.8mg 8%
Iron 0.3mg 11%
Calcium 78.5mg 44%

* 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

  • 13.5
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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