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Eggplant Parmesan

Eggplants are prized for their vivid color, which can be purple, white or green as well their unique taste and texture. Eggplants also contain phytonutrients that improve blood circulation and nourish the brain. While this isn’t an ‘everyday’ vegetable for most people, the benefits of eggplant make it a great option from time to time. (1)

Eggplant Parmesan

Eggplants contain phytonutrients that improve blood circulation and nourish the brain.

Course Main Course
Cuisine Italian
Keyword chicken,eggplant,parmesan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Calories 2413 kcal


  • 1 lb chicken breasts
  • 1 medium eggplant (approximately 1 pound)
  • 1/3 cup Italian breadcrumbs boneless skinless, sliced thin
  • 3/4 lb mozzarella cheese sliced thin
  • 1 jar marinara sauce (approximately 3 cups)
  • 1/4 lb parmesan cheese grated
Nutrition Facts
Eggplant Parmesan
Amount Per Serving
Calories 2413 Calories from Fat 1089
% Daily Value*
Fat 121g186%
Saturated Fat 66g413%
Cholesterol 636mg212%
Sodium 8582mg373%
Potassium 5433mg155%
Carbohydrates 102g34%
Fiber 25g104%
Sugar 51g57%
Protein 231g462%
Vitamin A 6450IU129%
Vitamin C 64.2mg78%
Calcium 3286mg329%
Iron 14.1mg78%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Preheat oven to 350 degrees.
  2. Peel and slice eggplant.
  3. Line bottom of 13×9 inch baking dish with the chicken breast slices.
  4. Cover chicken with the eggplant slices.
  5. Sprinkle breadcrumbs over eggplant.
  6. Cover breadcrumbs with mozzarella cheese slices.
  7. Pour marinara sauce over cheese.
  8. Sprinkle Parmesan cheese over top.
  9. Bake for 30-40 minutes at 350 degrees.

Recipe Notes

Testing for ripeness: gently press the skin with your finger, if it springs back the eggplant is ripe!