Eggplant (Aubergine) Parmesan
60 mins (prep 20, cooking 40)
7 ingredients
4 servings
This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make 'my way' ! I often add dried basil in the sauce when I don't have fresh basil to layer. I don't add salt, I find the sauce and cheeses are salty enough for my tastes.

Categories:  <-60-mins , side-dish , main-dish , vegetable , time-to-make ,
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Serving Size (348.3 g)
Servings 4
Amount per Serving
Calories 456.63 Calories from Fat 49.14
% Daily Value *
Total Fat 5.46g 33.61%
Saturated Fat 2.07g 41.3%
Trans Fat 0.01g %
Cholesterol 35.3mg 47.07%
Sodium 2238.13mg 373.02%
Total Carbohydrate 40.01g 53.35%
Dietary Fiber 5.24 g 83.76%
Sugars 12.29 g %
Protein 61.13g 489.04%
Vitamin A 1784.5IU% Vitamin C 3.55mg%
Calcium 1591.29mg% Iron 4.57mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium eggplants, fresh basil, salt and pepper