Eggplant Parmigiana Bake
Layers of fried eggplant, melted mozzarella, and homemade marinara sauce.
Word Recipe Kitchen
Tested & verified by our culinary team
60 minsMedium8 servings
Nutrition per serving
460
Calories
22g
Protein
35g
Carbs
26g
Fat
Ingredients
- 3 unitsLarge Eggplants
- 4 cupsMarinara Sauce
- 1 lbMozzarella Cheese
- 1 cupParmesan Cheese
- 2 cupsBreadcrumbs
Instructions
- 1
Slice eggplant, coat in breadcrumbs, and pan-fry until soft.
- 2
Layer sauce, eggplant, and cheeses in a large baking dish.
- 3
Repeat layers until ingredients are used, ending with cheese.
- 4
Bake at 375°F (190°C) for 30 minutes until bubbling and golden.
Nutrition Facts
Servings 8Serving Size 1
Amount Per Serving
Calories460
% Daily Value *
Total Fat 26g33%
Saturated Fat 11.7g59%
Trans Fat 0g
Cholesterol 185mg62%
Sodium 310mg13%
Total Carbohydrate 35g13%
Dietary Fiber 3g11%
Sugars 5.3g
Protein 22g44%
Vitamin A 500 IUVitamin C 8 mgCalcium 220 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Eggplant Parmigiana Bake
- • Let meat rest for 5 minutes after cooking to keep it juicy.
- • Use room-temperature eggs for more even cooking and better volume.
- • Grate cheese fresh rather than pre-shredded for better melting and flavor.
Frequently Asked Questions
You might also like
Reviews
Leave a review
No reviews yet. Be the first!
Share this recipe
Want a custom version?
Enter your available ingredients and get a personalized recipe in seconds.
Try Word Recipe