Ask Dr Nerenberg | Health and Fitness

How many calories are in eggplant parmesan?

I bought it made already from a farmers market but there is no nutrition info on the package. How do I find out how many calories are in it (Im calorie counting so I really need to know!)

Depends on what recipe you want to use.
Nutrition Facts
Serving Size 141.6g
Amount Per Serving
Calories
88
Calories from Fat
23% Daily Value*
Total Fat
2.6g
4%
Saturated Fat
1.3g
7%
Cholesterol
7mg
2%
Sodium
154mg
6%
Total Carbohydrates
12.2g
4%
Dietary Fiber
4.1g
16%
Sugars
3.9g
Protein
4.9g
Vitamin A 2% • Vitamin C 4%
Calcium 11% • Iron

Parmesan Eggplant Appetizers Recipe

Makes 4 servings

Delicious slices of baked eggplant topped with parmesan

Ingredients 1 lb eggplant, sliced
1/4 cup bread crumbs, italian
1/4 cup parmesan cheese, shredded
1/4 cup milk
Directions
Preheat oven to 350 degrees

Slice eggplant about 1/4″ to 1/2″ thick.

Pour milk into bowl.

Measure parmesan, breadcrumbs and any desired seasonings (I recommend garlic) into another bowl and mix.

Dip eggplant slices in milk on both sides then dredge in the parmesan bread crumb mixture.

Place slices on baking sheet. Top with remaining bread crumb mixture and place in oven for 30-40 minutes.
***********************************************************************************NUTRITION PROFILE:
Low Calorie | High Fiber | Low Cholesterol | Low Sat Fat | High Calcium | High Potassium | Heart Healthy | Diabetes Appropriate | Healthy Weight
VIEW COMPLETE NUTRITION GUIDELINES »
We reduced fat by coating the eggplant with egg whites instead of whole eggs and baking, rather than frying, the slices for a lighter version of this classic.
NUTRITION INFORMATION: Per serving: 203 calories; 6 g fat (3 g sat, 2 g mono); 13 mg cholesterol; 29 g carbohydrate; 12 g protein; 8 g fiber; 563 mg sodium; 777 mg potassium.

Nutrition bonus: Vitamin C (70% daily value), Vitamin A (25% dv), Potassium (22% dv), Calcium (20% dv).

1 1/2 Carbohydrate Servings

Makes 6 serving

ACTIVE TIME: 25 minutes

TOTAL TIME: 1 hour 10 minutes

EASE OF PREPARATION: Moderate

2 eggplants (about 2 pounds total)
3 egg whites
3 tablespoons water
1 cup fine dry breadcrumbs
1/2 cup freshly grated Parmesan cheese (1 ounce), divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup slivered fresh basil leaves
2 1/2 cups tomato sauce
3/4 cup grated part-skim mozzarella cheese (3 ounces)

1. Preheat oven to 400°F. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray.
2. Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
3. Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.

Eggplant Parmesan(Eggless)

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