Eggplant Parmesan

dinnerItalianmedium

Eggplant Parmesan

Crispy breaded eggplant slices layered with marinara and melted mozzarella.

From Nutrola's curated recipe library

1 hr 15 min4 servings

Nutrition Facts (per serving)

Values are per serving

458Cal

20 g

Protein

39 g

Carbs

26 g

Fat

Ingredients

Eggplant
2 large
250 Cal
Breadcrumbs
100 g
375 Cal
Eggs
2 large
140 Cal
Marinara sauce
400 ml
88 Cal
Mozzarella
150 g
450 Cal
Parmesan
40 g
172 Cal
Fresh basil
8 leaves
0 Cal
Olive oil
3 tbsp
357 Cal

Instructions

1
Slice eggplant into 1cm rounds. Salt and let sit 20 minutes.
2
Dip in egg, then breadcrumbs. Pan-fry until golden on both sides.
3
In a baking dish, layer: sauce, eggplant, mozzarella. Repeat.
4
Top with parmesan. Bake at 190°C for 25 minutes.
5
Garnish with fresh basil.

Part of Nutrola's AI-powered nutrition tracking app — every recipe has verified macros so you can log it in one tap.

Track Every Meal with Nutrola

Log this recipe in seconds with AI-powered photo scanning. Get exact macros for everything you eat.