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Italian Casserole Medium Difficulty Made 0 times

Eggplant Parmesan

Classic Eggplant Parmesan

Eggplant Parmesan
Portions 🍽 6 servings
Prep Time ⏱ 30 mins
Cook Time 🔥 45 mins
Total Time ⌛ 75 mins
Times Made Made 0 times
Dietary / Allergens:
🌿 Vegetarian 🌿 Kosher (Dairy)
Meal Type:
🍴 Dinner
Occasion / Season:
🎉 Summer 🎉 Autumn
Special Equipment:
⚙️ Casserole Dish ⚙️ Oven
Rating:
4.5 / 5.0 (2)
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Approximate Nutritional Analysis

Calculated based on 1 of 6 servings

Calories 🔥
488 kcal
Energy
Protein 19% kcal
23.1 g
Muscle & Satiety
Carbs 34% kcal
41.0 g
Energy & Grains
Total Fat 47% kcal
25.4 g
Essential Lipids
Caloric Distribution
Protein 19% Carbs 34% Fat 47%
Dietary Fiber 3.8g
Sodium 662mg
Calculation Coverage 100% of ingredients matched
View Per-Ingredient Nutritional Contribution (9 items) ▼
Ingredient Quantity Est. Weight Calories Protein Carbs Fat
eggplant 1 400.0g 100 kcal 4.0g 24.0g 0.8g
eggs 2 100.0g 143 kcal 12.6g 0.7g 9.5g
Panko 1.50 cups 162.0g 640 kcal 21.1g 116.6g 8.1g
flour 1 cup 125.0g 455 kcal 12.9g 95.4g 1.3g
parmesan cheese 1 cup 100.0g 431 kcal 38.0g 4.1g 29.0g
mozzarella 8 oz 226.8g 680 kcal 49.9g 5.0g 49.9g
salt 1 tsp 5.0g 0 kcal 0.0g 0.0g 0.0g
black pepper 0.50 tsp 2.5g 0 kcal 0.0g 0.0g 0.0g
avocado oil 4 tbsp 54.0g 477 kcal 0.0g 0.0g 54.0g

* Approximate nutritional values calculated from recipe ingredients using USDA standard food reference data. Actual content may vary depending on specific brands, cooking methods, and substitutions.

Ingredients

(9 items)
  • eggplant
    1
  • eggs
    2
  • Panko
    1.50 cups
  • flour
    1 cup
  • parmesan cheese
    1 cup
  • mozzarella
    8 oz
  • salt
    1 tsp
  • black pepper
    0.50 tsp
  • avocado oil
    4 tbsp

Directions & Preparation

1.

Pick fresh, firm eggplant, slice 1/4" thick. Season each slice with salt and pepper.

2.

Dredge in flour, thoroughly coat in beaten eggs, and coat completely in a mix of shredded Parmesan cheese and Panko.

3.

Fry in avocado oil on medium heat until golden, on both sides, do not over-brown.

4.

Top with mozzarella.

5.

Bake at 350F until mozzarella starts to bubble and brown at the edges.

6.

Garnish with parsley and serve.

7.

Ingredients

8.

- chicken breast 1 lb

9.

- eggs 2

10.

- flour 1 cup

11.

- Panko bread crumbs 1.5 cup

12.

- avocado oil 4 tbsp

🧊 Storage Instructions

Refrigerate up to 4 days.

♨️ Reheating Instructions

Warm in oven at 350°F for 15 minutes.