Nutrition Facts
  Servings Per Recipe: 4
  Serving Size: 1 serving
Amount Per Serving
  Calories 262.0
  Total Fat 7.9 g
      Saturated Fat 4.3 g
      Polyunsaturated Fat 0.8 g
      Monounsaturated Fat 2.1 g
  Cholesterol 21.4 mg
  Sodium 430.0 mg
  Potassium 906.7 mg
  Total Carbohydrate 33.8 g
      Dietary Fiber 9.4 g
      Sugars 2.1 g
  Protein 17.3 g
  Vitamin A 23.7 %
  Vitamin B-12 6.1 %
  Vitamin B-6 22.4 %
  Vitamin C 24.2 %
  Vitamin D 0.0 %
  Vitamin E 4.0 %
  Calcium 42.0 %
  Copper 15.4 %
  Folate 21.2 %
  Iron 21.2 %
  Magnesium 19.2 %
  Manganese 36.2 %
  Niacin 15.6 %
  Pantothenic Acid     8.6 %
  Phosphorus     30.3 %
  Riboflavin 17.3 %
  Selenium 15.6 %
  Thiamin 20.6 %
  Zinc 12.7 %


*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 Parmesan

View the full Eggplant Parmesan Recipe & Instructions
Submitted by: BARBSHAKESPEARE

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 Parmesan

72 calories of Mozzarella Cheese, part skim milk, (1 oz)

60 calories of Eggplant, fresh, (0.50 eggplant, peeled (yield from 1-1/4 lb))

55 calories of Bread crumbs, dry, grated, plain, (0.13 cup)

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

11 calories of Basil, (1 tbsp)

9 calories of Red Ripe Tomatoes, (0.25 cup, chopped or sliced)

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

8 calories of Onions, raw, (0.13 cup, chopped)

4 calories of Garlic, (1 cloves)

4 calories of Tomato Paste, (0.03 can (6 oz))

3 calories of balsamic vinegar, (0.25 tablespoon)

1 calories of Pepper, black, (0.13 tsp)


Nutrition & Calorie Comments  

I found that it required a lot more sauce than this for the amount of eggplant called for, so I added some marinara. I use the Parmesan with the breadcrumbs as the coating instead of putting it on top. Overall a delicious recipe, very low in fat if you use fat free mozzarella like I do, too! Submitted by:
CAMDENCYCLIST
(10/11/10)
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I wanted low salt so I used a can of Hunts diced garlic basil tomatoes no salt added - juice and all. I also reduced the Mozzarella just a bit and purchased Pastene Parmesan (lowest salt content) DELICIOUS ! Submitted by:
MORNINGDOVE106
(8/22/10)
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This recipe is full of flavor, not fat! Yummy! Submitted by:
MAIL4CINDI
(1/15/10)
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Great way to cut the fat from eggplant parm. I've made it with prepared sauce too and it's still really good and easier. Delish! Submitted by:
FOODGAL1
(3/16/09)
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This was incredible. Absolutely loved the taste and the fact that it is low fat is even better. I used Red Gold diced tomatoes-chili ready to give it a little spicy taste. Wonderful. Thanks for sharing Submitted by:
INSTITCHES97091
(1/28/09)
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Very good. No one would ever know it's lower fat & calories. Thank you for sharing! Submitted by:
2WHEELER
(1/9/09)
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This was excellent - I love the chunks of tomato with the eggplant. I never knew that by salting the eggplant it took out the bitterness, but it sure did. I used provel - a small amount on top of each slice. Fabulous - I brought a leftover portion for lunch today. Submitted by:
LOTTALO
(10/8/08)
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Eggplant parm is a huge fave at our house, but it's been off the menu for ages, as most versions are just too high in fat and calories. What a delightful treat it will be to try this version and savour these awesome Italian flavours. Submitted by:
RUBENESQUEANGEL
(10/1/08)
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I've never had eggplant parm, but this good. My bf's 90 year old granddad & father both really liked it, which was VERY surprising. I thought it was pretty good and easy to make. I used regular tomatoes chopped, but canned might've made the sauce better (more juice). It seemed to need more liquid. Submitted by:
SNEVIL1
(9/25/08)
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I, too, make this recipe or at least its very similar. All the taste of great eggplant parm but without all the fat. YUM! Thank you for submitting the recipe. Submitted by:
DEVILISHONE
(9/23/08)
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You can broil your eggplant for 8-10 minutes each side and spray with non stick oil, can salt and pepper to taste, I don't use the salt. Do both sides, then you can prepare the same way as normal. I use Bertalie sauce in the pouch, as well as the mozzarella cheese. It's great and no frying, or br Submitted by:
DREAS01
(9/23/08)
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I love eggplant parmesean and this recipe was a great low fat version! My whole family loved it. Submitted by:
FORMERMODEL
(7/15/08)
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