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Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 232.4
  • Total Fat 6.7 g
  • Saturated Fat 2.3 g
  • Polyunsaturated Fat 0.5 g
  • Monounsaturated Fat 2.6 g
  • Cholesterol 9.0 mg
  • Sodium 639.0 mg
  • Potassium 779.4 mg
  • Total Carbohydrate 27.4 g
  • Dietary Fiber 6.6 g
  • Sugars 8.8 g
  • Protein 11.2 g
  • Vitamin A 20.9 %
  • Vitamin B-12 2.8 %
  • Vitamin B-6 13.7 %
  • Vitamin C 31.7 %
  • Vitamin D 10.7 %
  • Vitamin E 2.9 %
  • Calcium 19.4 %
  • Copper 17.0 %
  • Folate 11.5 %
  • Iron 13.7 %
  • Magnesium 11.0 %
  • Manganese 19.8 %
  • Niacin 16.4 %
  • Pantothenic Acid 10.8 %
  • Phosphorus 18.8 %
  • Riboflavin 20.1 %
  • Selenium 11.7 %
  • Thiamin 12.2 %
  • Zinc 7.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Eggplant Napoleon

View the full Eggplant Napoleon Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Eggplant Napoleon

37 calories of Eggplant, (106.25 grams)

32 calories of Crushed Tomatoes - canned 14.5 oz., (0.25 serving)

29 calories of Panko Bread Crumbs, (0.13 cup)

27 calories of Parmesan Cheese, grated, (0.06 cup)

22 calories of Diced Tomatoes - No Salt Added - 1 can, (3.63 oz)

20 calories of Olive Oil, (0.50 1tsp)

18 calories of Mozzarella Cheese, part skim milk, (0.25 oz)

12 calories of Mushrooms, fresh, (56.50 grams)

11 calories of Zucchini, (70.75 grams)

10 calories of Onions, raw, (0.25 medium (2-1/2" dia))

9 calories of Egg white, large, (0.50 serving)

3 calories of Oregano, ground, (0.25 tbsp)

1 calories of Pepper, black, (0.13 tsp)

1 calories of Thyme, ground, (0.13 tsp)

0 calories of Pepper, red or cayenne, (0.06 tsp)


Nutrition & Calorie Comments  

I have a recipe from an old world Italian and it makes THE most amazing Eggplant Parm. Always peel the eggplant, sliced it lengthwise as in this recipe but salted,let sit to pull water and any bitterness. Rinse, pat dry, then coat, but I have an olive oil sprayer, spritzed each piece and baked. Submitted by:
CINDY_LU_WHO

(9/16/13)
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I always salt the eggplants too - then rinse off salt. I'm not sure if it's actually true, but are you supposed to dip the eggplant in flour or cornstarch first? I'm going to make this tonight, but substitute flax eggs and cornmeal - easy vegan, gluten-free breading!! Submitted by:
FRENCHIFAL

(7/29/13)
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I use grilled eggplant with a spritz of olive oil on each side.

You can take the bitterness out of the eggplant by sprinkling salt on both sides of the slices and letting it set on a cooling rack for 20 minutes. Then rinse the salt off and pat them dry.
Submitted by:
RUTHEY01

(5/13/13)
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way too much sodium in it to be healthy
Submitted by:
SUEASCOTT

(5/13/13)
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I make this using fresh tomatoes and lately kale or collard greens also mushrooms and layer it with some fat free ricotta cheese ...I buy the eggplant cutlets made by Dominex. The are delish and low calorie,etc! Submitted by:
ROBERTA615

(5/13/12)
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I'm in Texas & the HEB grocery chain has frozen,grilled eggplant in the freezer section. I heat them as the package says & use them as noodles in my lasagna. Make it even more low calorie since I don't use the breadcrumbs. Sometimes I even use water or broth to sweat the onions & mushrooms. Submitted by:
TEXGRANNY

(5/13/12)
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Put this recipe on tonight's dinner menu. This sounds similiar to Eggplant Parmesan...One extra
step I take to prepare the eggplant is to cut it into slices, rub salt on both sides of all slices, let sit for 30 minutes, and rinse to remove the bitterness.
Submitted by:
CUINPARADISE

(5/16/11)
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