Italian-Style Eggplant Parmesan (Melanzane alla Parmigiana)

SERIOUS EATS (1)
Megan Banovic: "Delicious! I used sliced mozzerella and added a l…" Read More
7Ingredients
50Minutes
380Calories

Ingredients

US|METRIC
  • olive oil
  • vegetable oil
  • 2 pounds eggplant (sliced 1/4 inch thick)
  • kosher salt
  • 1 1/4 cups tomato sauce (see note)
  • 3/4 pound fresh mozzarella (shredded, 12 ounces; 340g)
  • fresh oregano leaves (Torn, from about 4 sprigs)
  • Remove All from Shopping List
    Did you make this?

    NutritionView More

    380Calories
    Sodium35% DV850mg
    Fat38% DV25g
    Protein35% DV18g
    Carbs8% DV23g
    Fiber32% DV8g
    Calories380Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat10g50%
    Trans Fat0g
    Cholesterol55mg18%
    Sodium850mg35%
    Potassium710mg20%
    Protein18g35%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate23g8%
    Dietary Fiber8g32%
    Sugars10g20%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * 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)

    Megan Banovic a year ago
    Delicious! I used sliced mozzerella and added a little anchovy paste to the jar of pasta sauce to give it a little more oomph - will definitely make again!

    Shopping List

    Meet Your Smart Shopping List

    Now available!

    • Add items directly from recipes
    • Auto-sync lists across devices
    • Get groceries delivered
    • Add custom or non-food items
    • Sort by aisle or recipe