Nutrition Facts
Servings Per Recipe: 9
Serving Size: 1 serving
Amount Per Serving
Calories 444.9
Total Fat 13.4 g
Saturated Fat 5.2 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 4.1 g
Cholesterol 66.8 mg
Sodium 1,864.3 mg
Potassium 987.4 mg
Total Carbohydrate 60.5 g
Dietary Fiber 9.1 g
Sugars 3.1 g
Protein 21.3 g
Vitamin A 22.4 %
Vitamin B-12 6.9 %
Vitamin B-6 22.4 %
Vitamin C 29.0 %
Vitamin D 1.4 %
Vitamin E 12.0 %
Calcium 38.9 %
Copper 20.6 %
Folate 29.3 %
Iron 25.1 %
Magnesium 21.0 %
Manganese 54.9 %
Niacin 30.1 %
Pantothenic Acid 14.0 %
Phosphorus 36.3 %
Riboflavin 29.1 %
Selenium 33.1 %
Thiamin 46.4 %
Zinc 15.0 %
*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 Bake

View the full Eggplant Bake Recipe & Instructions

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 Bake

202 calories of Bread crumbs, dry, grated, seasoned, (0.44 cup)

95 calories of Spaghetti/Marinara Sauce (tomato sauce), (0.67 cup)

64 calories of Mozzarella Cheese, part skim milk, (0.89 oz)

39 calories of Eggplant, fresh, (0.33 eggplant, peeled (yield from 1-1/4 lb))

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

16 calories of Egg, fresh, whole, raw, (0.22 large)

0 calories of Basil, (0.06 tbsp)


Nutrition & Calorie Comments  

I used wine to steam the eggplant slices and then add them to the cassarole dish {thus eliminating the need for oil} & used grated parmessan & mosserella chesses. {thus no egg & crumbs We need to keep trying to get the fat out and add flavor --such as the basil! Also, topped with green onion !