Stuffed Eggplant Parmesan Recipe

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Stuffed Eggplant Parmesan
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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
  3. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 362.62 Kcal (1518 kJ)
Calories from fat 85.64 Kcal
% Daily Value*
Total Fat 9.52g 15%
Cholesterol 10.59mg 4%
Sodium 2358.56mg 98%
Potassium 997.84mg 21%
Total Carbs 53.35g 18%
Sugars 22.97g 92%
Dietary Fiber 11.02g 44%
Protein 16.96g 34%
Vitamin C 15.2mg 25%
Iron 2.1mg 11%
Calcium 420.3mg 42%
Amount Per 100 g
Calories 85.45 Kcal (358 kJ)
Calories from fat 20.18 Kcal
% Daily Value*
Total Fat 2.24g 15%
Cholesterol 2.49mg 4%
Sodium 555.78mg 98%
Potassium 235.14mg 21%
Total Carbs 12.57g 18%
Sugars 5.41g 92%
Dietary Fiber 2.6g 44%
Protein 4g 34%
Vitamin C 3.6mg 25%
Iron 0.5mg 11%
Calcium 99mg 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
  • 9

Good Points

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

Bad Points

  • High in Sodium

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