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Crunchy Eggplant Parmesan

Crunchy Eggplant Parmesan Recipe

  • cooking spray
  • 2 eggplants, peeled and sliced crosswise 1/4-inch thick
  • 2 teaspoons salt, or as needed
  • 4 eggs, beaten
  • 1 1/2 cups panko bread crumbs
  • 2 tablespoons dried Italian herb seasoning
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups prepared pasta sauce
  • 2 cups shredded Italian cheese blend
  • 1/3 cup grated Parmesan cheese
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 355
Total Fat 18.8g
Saturated Fat 7.9g
Cholesterol 133mg
Sodium 1525mg
Total Carbohydrate 36.1g
Dietary Fiber 4.7g
Sugars 12.4g
Protein 16g
* 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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