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Eggplant Parmesan Recipe
Nutrition
Cal/Serving: 435Daily Value: 22%
Servings: 8
Low-Carb
Vegetarian
| Fat | 34g | 53% |
| Saturated | 7g | 36% |
| Trans | 0g | 0% |
| Carbs | 22g | 7% |
| Fiber | 4g | 16% |
| Sugars | 5g | 0% |
| Protein | 11g | 22% |
| Cholesterol | 81mg | 27% |
| Sodium | 347mg | 14% |
| Calcium | 200mg | 20% |
| Magnesium | 35mg | 9% |
| Potassium | 456mg | 13% |
| Iron | 2mg | 11% |
| Zinc | 1mg | 9% |
| Vitamin A | 1080IU | 22% |
| Vitamin C | 15mg | 25% |
| Thiamin (B1) | 0mg | 17% |
| Riboflavin (B2) | 0mg | 14% |
| Niacin (B3) | 2mg | 12% |
| Vitamin B6 | 0mg | 10% |
| Folic Acid (B9) | 59µg | 15% |
| Vitamin B12 | 0µg | 8% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 5mg | 24% |
| Vitamin K | 28µg | 35% |
| Fatty acids, total monounsaturated | 22g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 3/4 cup grated provolone
- 1/4 cup freshly grated parmigiano-reggiano
- 1 large eggplant
- 1 1/2 cups dried plain bread crumbs, sifted
- 3 eggs
- 1 28-ozcan crushed Italian tomatoes
- 2 cloves garlic, peeled and minced
- 1 cup extra-virgin olive oil
