Eggplant Parmigiana Recipe
Recipe By Australia’s Best Recipes
Delicious layers of eggplant, tomato and cheese that melt in the mouth. Even my anti-eggplant husband eats it.
4.1
30 Rating -
Rate
Vegdiet
1hr 15minstotal
30minsPrep
45minsCook
1hr 15m.total
30m.Prep
45m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Eggplant Parmigiana Recipe
- 1 Eggplants large
- 1/2 teaspoon Salt
- 1 cup Mozzarella grated
- 1/4 Splash oil
- 1/2 Onion Finely Chopped
- 1/2 tablespoon Tomato paste
- 200 gram Canned Crushed Tomatoes
- 1/2 tablespoon Brown sugar
- 1/2 teaspoon White Vinegar
- 1/4 teaspoon Italian dried herbs *to taste
Nutrition
value
value
95
calories per serving
3 g Fat4 g Protein13 g Carbs8 g FiberOther
Current Totals
- Fat3g
- Protein4g
- Carbs13g
- Fiber8g
MacroNutrients
- Carbs13g
- Protein4g
- Fiber8g
Fats
- Fat3g
Vitamins & Minerals
- Calcium46mg
- Iron3mg
- Vitamin A2390mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B985mcg
- Vitamin B12< 1mcg
- Vitamin C77mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium79mg
- Manganese< 1mg
- Phosphorus65mg
- Selenium4mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Australia’s Best Recipes