Eggplant Parm Lunch Recipe

Looking for an easy Eggplant Parm Lunch recipe? Learn how to make Eggplant Parm Lunch using healthy ingredients.


Submitted by eshee8198

Makes 4 servings



Leftovers from Eggplant and Mozzarella Melt

Recipe Ingredients for Eggplant Parm Lunch

2 large eggs
3/4 cup breadcrumbs
1 tbsp Olive oil, for baking sheet
1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
2 cups tomato sauce
8 ounces mozzarella cheese, thinly sliced

Recipe Directions for Eggplant Parm Lunch

  1. Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.

  2. Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes. Refrigerate.

  3. Layer eggplant, tomato sauce, eggplant, and cheese. Microwave until cheese is melted.

Categories

Vegetables, Brunch

Nutrition Facts
Serving Size 342.3g
Amount Per Serving
Calories
374
Calories from Fat
168
% Daily Value*
Total Fat
18.7g
29%
Saturated Fat
8.7g
43%
Trans Fat
0.0g
Cholesterol
136mg
45%
Sodium
1127mg
47%
Potassium
796mg
23%
Total Carbohydrates
30.1g
10%
Dietary Fiber
6.6g
26%
Sugars
9.7g
Protein
23.3g
Vitamin A 17% Vitamin C 19%
Calcium 49% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in calcium
  • High in phosphorus
  •   Bad points
  • High in saturated fat
  • High in cholesterol
  • High in sodium
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