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  

Do you slice and salt the eggplant first to get out a good bit of the moisture? At 3/4", I think the eggplant would be rather soggy. Submitted by:
MILPAM3

(1/21/20)
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Yikes - sodium! Submitted by:
TERMITEMOM

(12/18/19)
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This recipe was delicious as written. I tossed in some capers to salt it up a little. Submitted by:
LAURALLANCE

(12/18/19)
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Too much sodium for me Submitted by:
CECTARR

(12/11/19)
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Wash and slice eggplant about a bit thicker than 1/4 inch. Salt one side and let it rest to take out the moisture and bitterness. Mix bread crumbs & garlic (lots); Rinse salt from the eggplant and roll in the crumbs and place on cookie sheet sprayed with Pam. Heat oven to 375. Bake and use . Submitted by:
L_DROUIN

(9/6/19)
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I'm on a heart healthy plan so too much sodium for me. But sounds very good. Submitted by:
REDROBIN47

(12/18/17)
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Sodium way too high, had to cut back. SUNNY12C =thank you for that informtion. The same is true with bell peppers. Male has 3 points on bottom, female has more seeds, more tender and has 4 points on bottom Submitted by:
BEVIEG41

(12/18/17)
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I always lightly salt eggplant and allow to dry out a little before cooking with it. Otherwise it gets mushy. Submitted by:
NELLJONES

(12/18/17)
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Delicious recipe! AND thanks for the tip on the eggplant gender! Will look for the round blossom end. I've also done the salt 'n' soak which does remove any bitterness. Submitted by:
1CRAZYDOG

(12/18/17)
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Great recipe. I do peel and salt eggplant first and also just bake it in thin slices covered for about 8 minutes to soften and I don't bother breading it, and recipe is still wonderful. Love eggplant dishes. Submitted by:
LOFSTI

(2/29/16)
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This is a lot of sodium. 25% + of daily allowance. I used cooking spray to cook the vegs which should save 100+ calories for the whole recipe. Added garlic with the onion. Chilled the breaded eggplant slices for better coating and browning. Too much sodium for this to be a "healthy" recipe.
Submitted by:
CLAY10237

(10/6/15)
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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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