Eggplant Parm

FOOD AND WINE
11Ingredients
2Hours
380Calories

Ingredients

US|METRIC
  • 28 ounces tomatoes (whole)
  • 2 tablespoons olive oil (plus more for frying)
  • salt
  • all-purpose flour (for dredging)
  • 4 large eggs (lightly beaten)
  • 2 cups dry bread crumbs (seasoned)
  • 2 pounds eggplant (cut lengthwise into 1/4-inch-thick slices)
  • 6 garlic cloves (smashed and peeled)
  • 12 ounces fresh mozzarella (sliced 1/4 inch thick)
  • 1 cup grated Parmesan cheese (freshly)
  • 1 cup basil leaves
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    NutritionView More

    380Calories
    Sodium33% DV780mg
    Fat31% DV20g
    Protein43% DV22g
    Carbs10% DV30g
    Fiber20% DV5g
    Calories380Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol150mg50%
    Sodium780mg33%
    Potassium630mg18%
    Protein22g43%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate30g10%
    Dietary Fiber5g20%
    Sugars7g14%
    Vitamin A35%
    Vitamin C30%
    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.

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