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Eggplant Parmesan Recipe
Nutrition
Cal/Serving: 245Daily Value: 12%
Servings: 6
High-Fiber, Low-Carb
Vegetarian, Gluten-Free, Wheat-Free
| Fat | 14g | 22% |
| Saturated | 8g | 41% |
| Trans | 0g | 0% |
| Carbs | 13g | 4% |
| Fiber | 5g | 20% |
| Sugars | 7g | 0% |
| Protein | 17g | 34% |
| Cholesterol | 44mg | 15% |
| Sodium | 815mg | 34% |
| Calcium | 440mg | 44% |
| Magnesium | 44mg | 11% |
| Potassium | 517mg | 15% |
| Iron | 1mg | 6% |
| Zinc | 2mg | 13% |
| Vitamin A | 859IU | 17% |
| Vitamin C | 4mg | 6% |
| Thiamin (B1) | 0mg | 4% |
| Riboflavin (B2) | 0mg | 14% |
| Niacin (B3) | 3mg | 17% |
| Vitamin B6 | 0mg | 12% |
| Folic Acid (B9) | 37µg | 9% |
| Vitamin B12 | 1µg | 18% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 10% |
| Vitamin K | 14µg | 18% |
| Fatty acids, total monounsaturated | 4g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1 (1.5 lb.) eggplant
- Cooking spray
- 1 cup shredded Parmesan
- 2 cups shredded mozzarella
- 1 1/2 cups spaghetti sauce or marinara sauce
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 6 servings |
