Baked Eggplant Parmesan Casserole

YAY! FOR FOOD(1)
Paula T.: "Great Would make again" Read More
14Ingredients
70Minutes
420Calories

Ingredients

US|METRIC
  • 2 pounds Italian eggplant (quartered lengthwise and sliced ¼ inch thick)
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 650 milliliters marinara sauce (or pasta sauce, I used a garlic sweet basil sauce)
  • 1/4 cup fresh basil leaves (chopped *, see first note)
  • 2 teaspoons Italian seasoning
  • 1 cup Parmesan (I used Parmigiano-Reggiano, grated)
  • 250 grams fresh mozzarella (sliced)
  • 3/4 cup panko breadcrumbs (or Italian breadcrumbs)
  • 2 garlic cloves (minced)
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon fresh basil leaves (chopped)
  • 1 pinch sea salt (and black pepper)
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    NutritionView More

    420Calories
    Sodium61% DV1460mg
    Fat38% DV25g
    Protein39% DV20g
    Carbs10% DV31g
    Fiber32% DV8g
    Calories420Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol45mg15%
    Sodium1460mg61%
    Potassium780mg22%
    Protein20g39%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate31g10%
    Dietary Fiber8g32%
    Sugars14g28%
    Vitamin A30%
    Vitamin C10%
    Calcium45%
    Iron10%

    * 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(1)

    Paula T. 25 days ago
    Great Would make again

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