Plates & pan meals
Eggplant parmigiana with crusty bread
Layers of golden roasted eggplant, garlicky tomato sauce, mozzarella and parmesan baked until bubbling, with crusty bread for mopping up the sauce.
- 90 min · 30 min hands-on
- Serves 4
- 2 large baking trays, baking paper, pastry brush
- Contains milk, wheat, gluten
- Vegetarian
- Complete meal
One serve gives you
Daily needs: Female 31–50- Protein 24 g · 21%
- Carbs 31 g · 28%
- Fat 27 g · 51%
- Fibre 11 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Ingredients
Weights for 4 servings. Per-serve nutrition stays the same.
- 1,000 g
- 40 g
- 1 g
- 10 g
- 800 g
- 2 g
- 200 g
- 60 g
- 15 g
- 160 g
Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.
Method
5 steps · about 90 min- Heat the oven to 220°C conventional (200°C fan) and line two baking trays with baking paper. Brush the eggplant slices on both sides with 30 g of the olive oil, sprinkle with the iodised salt and roast for 25–30 minutes, turning once, until golden and completely tender.
- Meanwhile, warm the remaining 10 g oil in a saucepan over medium heat, add the garlic for 30 seconds, then the canned tomatoes and oregano. Simmer for 20 minutes, breaking up the tomatoes, until thick.
- Reduce the oven to 190°C conventional (170°C fan). Spread a thin layer of sauce in a 20 × 30 cm baking dish. Layer a third of the eggplant, a third of the remaining sauce and a third of the mozzarella; repeat twice more, then scatter over the parmesan-style cheese.
- Bake for 25–30 minutes until bubbling at the edges and golden on top. Rest for 10 minutes so it sets enough to cut cleanly.
- Scatter with basil leaves and serve in four portions with the crusty bread for mopping up the sauce.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
One serve gives you
Daily needs: Female 31–50- Protein 24 g · 21%
- Carbs 31 g · 28%
- Fat 27 g · 51%
- Fibre 11 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Calculation limitations
- Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.
Every nutrient, and where it comes from
152 nutrients and food components, and the ingredients that supply each one.
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Every vitamin, mineral, fat, sugar and amino acid in this recipe, per serve or for the whole batch, and which ingredients supply each one. Free, no card needed.
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About this recipe and its sources
Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.
- Eggplant, cut lengthways into 1 cm slices: Whole-recipe edible weight.
- Olive oil, divided: Whole-recipe edible weight.
- Iodised salt: Whole-recipe edible weight.
- Garlic, crushed: Whole-recipe edible weight.
- No-added-salt canned tomatoes, undrained: Whole-recipe edible weight.
- Dried oregano: Whole-recipe edible weight.
- Mozzarella made with vegetarian rennet, grated: Whole-recipe edible weight.
- Parmesan-style hard cheese made with vegetarian rennet, finely grated: Whole-recipe edible weight.
- Fresh basil leaves: Whole-recipe edible weight.
- Crusty white bread, 4 slices of about 40 g: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Eggplant, cut lengthways into 1 cm slices: Eggplant, unpeeled, fresh, raw
- Olive oil, divided: Oil, olive
- Iodised salt: Salt, table, iodised
- Garlic, crushed: Garlic, peeled, fresh, raw
- No-added-salt canned tomatoes, undrained: Tomato, whole, canned in tomato juice, no added salt, undrained
- Dried oregano: Oregano, dried
- Mozzarella made with vegetarian rennet, grated: Cheese, mozzarella
- Parmesan-style hard cheese made with vegetarian rennet, finely grated: Cheese, parmesan, fresh, regular fat
- Fresh basil leaves: Basil, green, fresh, raw
- Crusty white bread, 4 slices of about 40 g: Bread, from white flour