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Baked Eggplant Parmesan

Baked Eggplant Parmesan Recipe

  • 2 eggplant, peeled and cut into 1/2-inch slices
  • 1 tablespoon salt, or as needed
  • 1 cup Italian-style bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 1 (28 ounce) jar garlic-and-tomato pasta sauce
  • 1/4 cup grated Parmesan cheese
  • 1 (16 ounce) package shredded mozzarella cheese, or as needed
  • 1/2 teaspoon dried basil
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 436
Total Fat 20.1g
Saturated Fat 10.5g
Cholesterol 127mg
Sodium 2424mg
Total Carbohydrate 35.1g
Dietary Fiber 5.2g
Sugars 14.3g
Protein 28g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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