Food database and calorie counter Source: Generic

Eggplant Parmesan Casserole

Nutrition Facts
Serving Size 1 cup
Amount Per Serving
Calories from Fat 199
Calories 317
% Daily Values*
Total Fat 22.06g 34%
  Saturated Fat 9.121g 46%
  Polyunsaturated Fat 3.576g  
  Monounsaturated Fat 8.112g  
Cholesterol 55mg 18%
Sodium 604mg 25%
Potassium 440mg  
Total Carbohydrate 17.03g 6%
  Dietary Fiber 4g 16%
  Sugars 5.11g  
Protein 14.12g  
Vitamin A 9% Vitamin C 8%
Calcium 34% Iron 8%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
of RDI*
(317 calories)
16% of RDI
Calorie Breakdown:
Carbohydrate (22%)
Fat (61%)
Protein (17%)
* Based on a RDI of 2000 calories



Nutrition summary:

There are 317 calories in 1 cup of Eggplant Parmesan Casserole.
Calorie breakdown: 61% fat, 21% carbs, 17% protein.

Common Serving Sizes:

Serving Size Calories
1 cubic inch 16
1 oz 45
1 slice (3" dia, 1/2" thick) 70
100 g 160
1 cup 317

Related Types of Eggplant:

Cooked Eggplant
Fried Batter Dipped Eggplant
Pickled Eggplant
Eggplant (with Salt, Drained, Cooked, Boiled)
  view more eggplant nutritional info

Related Types of Casseroles:

Tuna Casserole with Vegetables and Mushroom Soup
Tuna Noodle Casserole with Vegetables in Cream or White Sauce
Broccoli Casserole (Broccoli, Rice, Cheese and Mushroom Sauce)
Eggplant with Cheese and Tomato Sauce
Cooked Green String Beans with Mushroom Sauce
Chicken or Turkey and Noodles with Cream or White Sauce (Mixture)
  view more casseroles nutritional info

See Also:

Parmesan Cheese (Grated)
Parmesan Cheese (Hard)
Parmesan Cheese (Shredded)
Parmesan Cheese (Fat Free Topping)
Parmesan Cheese (Low Sodium)
  view more results

Contains these Ingredients:

8 g White wheat flour (all purpose, bleached, enriched)
0.2 g Baking powder (sodium aluminum sulfate, double acting)
82 g Eggplant
49 g Tomato sauce (canned)
0.6 g Milk (nonfat, dry)
10 g Parmesan cheese (grated)
30 g Mozzarella cheese (whole milk, low moisture)
1 g Egg whole (dried)
1 g Vegetable oil (industrial, partially hydrogenated soy, all purpose)
16 g Water
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Recently Eaten By:

on 24 November 2015
on 23 November 2015
on 16 November 2015
on 12 November 2015

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