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The Ultimate Eggplant Parmesan
THE AMATEUR GOURMET13Ingredients
65Minutes
440Calories
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Ingredients
US|METRIC
6 SERVINGS
- extra-virgin olive oil
- 1 Spanish onion (diced)
- 4 garlic cloves (peeled and thinly sliced)
- 3 Tbsp. fresh thyme leaves (chopped)
- 1/2 medium carrot (finely grated)
- 56 oz. tomatoes (peeled, whole, crushed by hand, juices reserved)
- salt
- pepper
- 3 eggplant (large)
- 1 bunch fresh basil leaves (sliced, optional; I left it out b/c basil’s not in season)
- 1 lb. fresh mozzarella (sliced 1/8-inch thick)
- 1/2 cup freshly grated Parmesan (or more, for something like this, I use the store-ground stuff—not the kind from a can, but the kind in the refrigerated section; make sure it’s real Parm and it will save you a step)
- 1/4 cup fresh bread crumbs (lightly toasted under a broiler or in a skillet, see above)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium790mg33% |
| Potassium1410mg40% |
| Protein26g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber12g48% |
| Sugars15g |
| Vitamin A80% |
| Vitamin C70% |
| Calcium60% |
| Iron6% |
* 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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