Eggplant Parmesan
dinnerItalianmedium

Eggplant Parmesan

Crispy breaded eggplant slices layered with marinara and melted mozzarella.

From Nutrola's curated recipe library

45 min4 servings

Nutrition Facts (per serving)

Values are per serving

418Cal

19 g

Protein

30 g

Carbs

25 g

Fat

Ingredients

  • Eggplant

    2 large

    90 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. 1

    Slice eggplant into 1cm rounds. Salt and let sit 20 minutes.

  2. 2

    Dip in egg, then breadcrumbs. Pan-fry until golden on both sides.

  3. 3

    In a baking dish, layer: sauce, eggplant, mozzarella. Repeat.

  4. 4

    Top with parmesan. Bake at 190°C for 25 minutes.

  5. 5

    Garnish with fresh basil.

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