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Eggplant Parmesan Recipe
Nutrition
Cal/Serving: 293Daily Value: 15%
Servings: 8
High-Fiber
Vegetarian
| Fat | 9g | 14% |
| Saturated | 5g | 26% |
| Carbs | 34g | 11% |
| Fiber | 8g | 34% |
| Sugars | 12g | 0% |
| Protein | 19g | 39% |
| Cholesterol | 30mg | 10% |
| Sodium | 648mg | 27% |
| Calcium | 499mg | 50% |
| Magnesium | 76mg | 19% |
| Potassium | 1056mg | 30% |
| Iron | 4mg | 23% |
| Zinc | 2mg | 15% |
| Vitamin A | 1566IU | 31% |
| Vitamin C | 32mg | 53% |
| Thiamin (B1) | 0mg | 20% |
| Riboflavin (B2) | 0mg | 24% |
| Niacin (B3) | 4mg | 20% |
| Vitamin B6 | 0mg | 21% |
| Folic Acid (B9) | 78µg | 20% |
| Vitamin B12 | 0µg | 8% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 3mg | 14% |
| Vitamin K | 35µg | 43% |
| Fatty acids, total monounsaturated | 2g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1/2 cup dry white wine
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 4 (8-ounce) cans no-salt-added tomato sauce
- 1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
- 1 (6-ounce) can tomato paste
- 2 garlic cloves, minced
- 2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
- 1/4 cup water
- 3 egg whites, lightly beaten
- 1 1/4 cups Italian-seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- Vegetable cooking spray
- 3 cups (12 ounces) shredded part-skim mozzarella cheese
- Fresh oregano sprigs (optional)
DIRECTIONS
Click here for DirectionsRecipe Details
| Servings | 8 servings |
