Eggplant parmesan casserole, regular: Calories, Macros, 22 Vitamins & 11 Minerals (USDA Per 100g)
A classic Italian-American comfort food, this casserole features layers of tender fried or baked eggplant slices, rich marinara sauce, melted mozzarella, and grated Parmesan cheese, baked until bubbly and golden. --- RECIPE --- Servings: 6-8 Prep Time: 40 minutes (plus 30 min salting) Ingredients: - 1 large eggplant, sliced into 1/4-inch rounds - 1/2 cup all-purpose flour - 2 large eggs, beaten - 1 cup breadcrumbs (plain or seasoned) - 1/2 cup vegetable oil (for frying, or less for baking) - 4 cups marinara sauce - 8 oz fresh mozzarella, sliced or shredded - 1/2 cup grated Parmesan cheese - 1/4 cup chopped fresh basil (optional) - Salt and pepper to taste Instructions: 1. Prepare eggplant: Sprinkle eggplant slices with salt and let sit for 30 minutes, then pat dry. Dredge each slice in flour, then egg, then breadcrumbs. 2. Fry or bake eggplant: For frying, heat oil in a skillet and fry slices until golden, 2-3 min per side. For baking, arrange on a baking sheet, drizzle with olive oil, and bake at 400°F (200°C) for 15-20 min, flipping halfway. 3. Assemble casserole: Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish. Arrange a single layer of eggplant slices over the sauce. Top with more sauce, mozzarella, and Parmesan. Repeat layers until ingredients are used, ending with sauce, mozzarella, and Parmesan. 4. Bake for 30-40 minutes, or until bubbly and the cheese is melted and golden brown. Let stand for 10 minutes before serving. Garnish with fresh basil if desired.
Per 100g reference serving, Eggplant parmesan casserole, regular provides 155 kcal of energy, 7.02g protein (18% of calories), 8.96g total carbohydrates (23% of calories, including 1.9g dietary fiber and 3.01g sugars), and 10.5g total fat (59% of calories).
Vitamins Profile in Eggplant parmesan casserole, regular (Per 100g)
Track how Eggplant parmesan casserole, regular contributes to your daily fat-soluble (Vitamins A, D, E, K), water-soluble B-complex, Vitamin C, Choline, and carotenoid antioxidant targets in Wise Eating: AI Food Tracker.
| Vitamin / Bioactive | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Vitamin C (Ascorbic Acid) | 2.6 mg | 2.9% DV |
| Vitamin D (D2 + D3) | 0.1 µg | 0.5% DV |
| Vitamin B12 (Cobalamin) | 0.37 µg | 15.4% DV |
| Vitamin A (RAE) | 53 µg | 5.9% DV |
| Vitamin E (Alpha-Tocopherol) | 1.66 mg | 11.1% DV |
| Vitamin K (Phylloquinone) | 7.5 µg | 6.2% DV |
| Vitamin B1 (Thiamin) | 0.059 mg | 4.9% DV |
| Vitamin B2 (Riboflavin) | 0.143 mg | 11% DV |
| Vitamin B3 (Niacin) | 0.827 mg | 5.2% DV |
| Vitamin B6 (Pyridoxine) | 0.087 mg | 5.1% DV |
| Total Folate (Vitamin B9) | 19 µg | 4.8% DV |
| Folate (Dietary Folate Equivalents) | 22 µg | 5.5% DV |
| Natural Food Folate | 15 µg | 3.8% DV |
| Choline | 16.5 mg | 3% DV |
| Preformed Retinol | 47 µg | 5.2% DV |
| Beta-Carotene | 75 µg | 2.1% DV |
| Beta-Cryptoxanthin | 1 µg | 0.2% DV |
| Lutein + Zeaxanthin | 25 µg | 0.2% DV |
| Lycopene | 3735 µg | 37.4% DV |
Minerals & Electrolytes in Eggplant parmesan casserole, regular (Per 100g)
Electrolyte ratios (potassium-to-sodium, calcium-to-magnesium) and trace minerals (iron, zinc, selenium, copper, manganese) determine cellular hydration, oxygen transport, and thyroid function.
| Mineral / Electrolyte | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Iron (Fe) | 0.72 mg | 4% DV |
| Calcium (Ca) | 180 mg | 13.8% DV |
| Magnesium (Mg) | 18 mg | 4.3% DV |
| Potassium (K) | 225 mg | 4.8% DV |
| Zinc (Zn) | 1.02 mg | 9.3% DV |
| Selenium (Se) | 8.1 µg | 14.7% DV |
| Phosphorus (P) | 152 mg | 12.2% DV |
| Copper (Cu) | 0.082 mg | 9.1% DV |
| Sodium (Na) | 351 mg | 15.3% DV |
Fatty Acids, Omega-3s & Sterols (Per 100g)
| Lipid / Fatty Acid | Amount per 100g | % Reference Target |
|---|---|---|
| Omega-3 DHA (Docosahexaenoic Acid) | 0.001 g | 0.2% DV |
| Omega-3 EPA (Eicosapentaenoic Acid) | 0.001 g | 0.2% DV |
| Omega-3 ALA (Alpha-Linolenic Acid) | 0.238 g | 14.9% DV |
| Linoleic Acid (Omega-6 PUFA) | 1.95 g | 13.9% DV |
| Monounsaturated Fat (MUFA) | 3.58 g | 11.9% DV |
| Polyunsaturated Fat (PUFA) | 2.18 g | 10.9% DV |
| Saturated Fat (SFA) | 3.55 g | 17.8% DV |
| Dietary Cholesterol | 24 mg | 8% DV |
Essential Amino Acids & BCAAs (Per 100g)
| Amino Acid | Amount per 100g | % Daily Reference |
|---|---|---|
| Trace / Not significant per 100g serving | ||
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Frequently Asked Questions
100 grams of Eggplant parmesan casserole, regular contains 155 calories (kcal), 7.02g of protein, 8.96g of carbohydrates (1.9g fiber, 3.01g total sugars), and 10.5g of total fat according to the USDA Standard Reference dataset in Wise Eating.
Eggplant parmesan casserole, regular has an estimated food pH of 5.5 and a Potential Renal Acid Load (PRAL) score of 1.53 mEq/100g, classifying it as Acid-Forming (Positive PRAL).
Allergen tags for Eggplant parmesan casserole, regular: Cereals containing gluten, Milk, Eggs. In Wise Eating's WHO-aligned pediatric feeding database, the minimum age guideline is 12+ months with age-appropriate preparation.
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