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Easy Baked Eggplant Parmesan

For an easy side dish that's a great match for this cheesy, baked eggplant parmesan, saut
4 Servings -
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Servings:4  | Calories:548 | Total Fat:25g  | Chol:110mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 25g
38 %
Sat Fat 9g
45 %
Total Carb 56g
19 %
Fiber 7g
28 %
Sugars 19g
Cholesterol 110mg
37 %
Sodium 1286mg
54 %
Protein 24g
49 %
29% Panko bread crumbs
28% Others combined
28% Jar pasta sauce
14% Shredded mozzarella cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 large eggplant, sliced lengthwise into 1 / 2-inch-thick pieces (about eight)
2 eggs, beaten with a fork
1 1/2 cups panko bread crumbs (sundried tomato or plain)
2 tablespoons extra-virgin olive oil*
1 (25 ounce) jar pasta sauce (roasted vegetable or any variety)*
1 cup shredded mozzarella cheese*
1/2 cup shredded parmesan cheese

Directions : View recipe directions on
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