Baked Eggplant Parmesan

EVERYDAY DISHES(4)
Amanda C.: "It turned out great! Super delicious. But a bit o…" Read More
7Ingredients
2Hours
380Calories

Ingredients

US|METRIC
  • 2 eggplants (medium, about 1 lb each)
  • 2 eggs (lightly beaten)
  • 2 cups Italian style breadcrumbs
  • 24 ounces marinara sauce
  • 1 pound mozzarella cheese (shredded)
  • 1/4 cup Parmesan cheese (grated)
  • 1/2 cup fresh basil leaves (torn)
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    NutritionView More

    380Calories
    Sodium48% DV1160mg
    Fat26% DV17g
    Protein39% DV20g
    Carbs12% DV37g
    Fiber28% DV7g
    Calories380Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol90mg30%
    Sodium1160mg48%
    Potassium640mg18%
    Protein20g39%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber7g28%
    Sugars11g22%
    Vitamin A25%
    Vitamin C10%
    Calcium35%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Amanda C. 2 years ago
    It turned out great! Super delicious. But a bit on the salty side for me. I think I may have sprinkles too much salt on the eggplant.
    Deb S. 2 years ago
    Great! I have made this several times.
    Nina B. 3 years ago
    Very good. Only change I made was baking the eggplant with marinara for 20 minutes instead of 40 (by accident). Still turned out great :)
    Alex L. 4 years ago
    This was totally yummy. I used jared Prego as the sauce and omitted the basil because of that and it was great. Very cheesy. It didn't taste a whole lot like eggplant so if someone in your family isn't a big fan this is a good recipe to try on them.

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