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Ingredients
- My Baked Eggplant Parmigiana:
- 2 large Italian eggplants (or 8 Japanese eggplants), sliced into 1/2" slices
- 2 cups of grape tomatoes
- olive oil & kosher salt
- 1 1/2 cups of ricotta cheese
- 1 egg
- 3/4 cup freshly grated Parmigiano Reggiano cheese + 1/4 cup for the top
- handful of fresh parsley leaves, chopped
- handful of fresh basil leaves, chopped
- salt & pepper
- 1 cup of shredded mozzarella cheese
- 1/2 cup of panko breadcrumbs
View Full Recipe at Stacey Snacks
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1323g | |
| Calories 1372 | |
| Calories from Fat 627 | 46% |
| Total Fat 69.81g | 87% |
| Saturated Fat 38.92g | 156% |
| Trans Fat 0.0g | |
| Cholesterol 398mg | 133% |
| Sodium 1453mg | 61% |
| Potassium 2409mg | 69% |
| Total Carbs 100.99g | 27% |
| Dietary Fiber 27.7g | 92% |
| Sugars 22.88g | 15% |
| Protein 91.38g | 146% |
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