Eggplant Parmesagna Recipe

Recipe By Australia’s Best Recipes

Fantastic as a vegetarian main, or as an entre or vegetable side.

4.1
24 Rating -
Rate
Non Vegdiet
1hr 30minstotal
10minsPrep
1hr 20minsCook
1hr 30m.total
10m.Prep
1hr 20m.Cook
Eggplant Parmesagna
plan
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ingredients serve

Ingredients for Eggplant Parmesagna Recipe

  • 1/4 Eggplant large
  • 0.13 cup Parmesan Cheese Grated
  • 0.13 cup Romano cheese grated
  • 0.38 cup Provolone grated
  • 3/4 Egg Lightly Beaten
  • 0.38 cup Fresh Breadcrumbs
Nutrition
value
467
calories per serving
11 g Fat26 g Protein64 g Carbs4 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    26g
  • Carbs
    64g
  • Fiber
    4g

MacroNutrients

  • Carbs
    64g
  • Protein
    26g
  • Fiber
    4g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    397mg
  • Iron
    5mg
  • Vitamin A
    31mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    63mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    52mg
  • Manganese
    < 1mg
  • Phosphorus
    390mg
  • Selenium
    46mcg
  • Zinc
    3mg
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
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Recipe By Australia’s Best Recipes