Calories in Eggplant parmesan casserole, regular
Generic food Vegetables
Eggplant parmesan casserole, regular contains 155 kcal per 100 g. A typical serving of 1 slice, 3" dia, 1/2" thick (44 g) provides about 68 kcal.
Roughly 60% of its calories come from fat, with 23% from carbohydrates and 18% from protein (estimated with general energy factors).
That is more energy than the typical item in vegetable dishes on FoodFactly, where the median is 93 kcal per 100 g across 33 foods.
100 g provides 15% of the Daily Value for Vitamin B12, 15% of the Daily Value for selenium and 14% of the Daily Value for calcium.
The data comes from the USDA Food and Nutrient Database for Dietary Studies (FNDDS), which calculates values from recipes of the ingredients.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 155 kcal | |
| Total fat C | 10.5 g | 13% |
| Saturated fat C | 3.6 g | 18% |
| Cholesterol C | 24 mg | 8% |
| Sodium C | 351 mg | 15% |
| Total carbohydrates C | 9 g | 3% |
| Dietary fiber C | 1.9 g | 7% |
| Total sugars C | 3 g | |
| Protein C | 7 g | 14% |
| Vitamin A C | 53 µg | 6% |
| Vitamin C C | 2.6 mg | 3% |
| Vitamin D C | 0.1 µg | 0.5% |
| Vitamin E C | 1.7 mg | 11% |
| Vitamin K C | 7.5 µg | 6% |
| Thiamin (B1) C | 0.059 mg | 5% |
| Riboflavin (B2) C | 0.14 mg | 11% |
| Niacin (B3) C | 0.83 mg | 5% |
| Vitamin B6 C | 0.087 mg | 5% |
| Folate (B9) C | 22 µg | 6% |
| Vitamin B12 C | 0.37 µg | 15% |
| Choline C | 16.5 mg | 3% |
| Calcium C | 180 mg | 14% |
| Iron C | 0.72 mg | 4% |
| Magnesium C | 18 mg | 4% |
| Phosphorus C | 152 mg | 12% |
| Potassium C | 225 mg | 5% |
| Zinc C | 1 mg | 9% |
| Copper C | 0.082 mg | 9% |
| Selenium C | 8.1 µg | 15% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 18%
- Carbohydrates 23%
- Fat 60%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein7 gin the top quarter of vegetable dishes (median 4.1 g)
- Fiber1.9 gin the top quarter of vegetable dishes (median 1.5 g)
- Sugars3 gabove the median for vegetable dishes (median 2.1 g)
- Fat10.5 gin the top quarter of vegetable dishes (median 4.7 g)
- Saturated fat3.6 gin the top quarter of vegetable dishes (median 1.6 g)
- Sodium351 mgin the top quarter of vegetable dishes (median 232 mg)
- Protein per 100 kcal4.5 gprotein density, useful for comparing foods with different calorie levels
- Water71.6 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat C | 3.6 g |
|---|---|
| Polyunsaturated fat C | 2.2 g |
Individual fatty acids (19)
| EPA (omega-3, 20:5 n-3) C | 0.001 g |
|---|---|
| DHA (omega-3, 22:6 n-3) C | 0.001 g |
| Linoleic acid (omega-6, 18:2) C | 2 g |
| SFA 4:0 C | 0.091 g |
| SFA 6:0 C | 0.077 g |
| SFA 8:0 C | 0.048 g |
| SFA 10:0 C | 0.12 g |
| SFA 12:0 C | 0.13 g |
| SFA 14:0 C | 0.44 g |
| SFA 16:0 C | 1.9 g |
| SFA 18:0 C | 0.65 g |
| MUFA 18:1 C | 3.5 g |
| PUFA 18:3 C | 0.24 g |
| PUFA 20:4 C | 0.011 g |
| MUFA 16:1 C | 0.1 g |
| PUFA 18:4 C | 0 g |
| MUFA 20:1 C | 0.043 g |
| MUFA 22:1 C | 0 g |
| PUFA 22:5 n-3 (DPA) C | 0.003 g |
Carotenoids (6)
| Beta-carotene C | 75 µg |
|---|---|
| Lycopene C | 3,740 µg |
| Lutein + zeaxanthin C | 25 µg |
| Retinol C | 47 µg |
| Carotene, alpha C | 0 µg |
| Cryptoxanthin, beta C | 1 µg |
Other components (8)
| Water C | 71.6 g |
|---|---|
| Alcohol C | 0 g |
| Caffeine C | 0 mg |
| Theobromine C | 0 mg |
| Folic acid C | 4 µg |
| Folate, food C | 15 µg |
| Vitamin E, added C | 0 mg |
| Vitamin B-12, added C | 0 µg |
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Stuffed pepper, with rice and meat | 178 | 7.8 g | 9.9 g | 11.7 g |
| Potato, scalloped, NFS | 168 | 7.1 g | 13.5 g | 9.6 g |
| Potato, scalloped, ready-to-heat | 178 | 6.8 g | 13.3 g | 11 g |
| Mozzarella cheese, tomato, and basil, with oil and vinegar dressing | 139 | 7.2 g | 3.9 g | 10.9 g |
| Potato, scalloped, ready-to-heat, with meat | 183 | 7.1 g | 12.7 g | 11.6 g |
| Spinach souffle | 172 | 7.9 g | 5.9 g | 13 g |
| Squash, summer, souffle | 125 | 4.7 g | 6.9 g | 8.9 g |
| Spinach and cheese casserole | 130 | 7.1 g | 9.9 g | 7.6 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in eggplant parmesan casserole?
100 g of eggplant parmesan casserole has 155 kcal. 1 slice, 3" dia, 1/2" thick (44 g): about 68 kcal. 1 cubic inch (10 g): about 16 kcal. 1 cup (198 g): about 307 kcal.
How much protein is in eggplant parmesan casserole?
Eggplant parmesan casserole contains 7 g of protein per 100 g (14% of the 50 g Daily Value), or 3.1 g in 1 slice, 3" dia, 1/2" thick (44 g). About 18% of its calories come from protein. Compared with other vegetable dishes, that is among the highest quarter (median 4.1 g).
How many carbs are in eggplant parmesan casserole?
Eggplant parmesan casserole has 9 g of total carbohydrates per 100 g, including 1.9 g of fiber and 3 g of sugars.
How much fat is in eggplant parmesan casserole?
Eggplant parmesan casserole contains 10.5 g of fat per 100 g, of which 3.6 g is saturated (18% of the Daily Value).
What vitamins and minerals does eggplant parmesan casserole contain?
Per 100 g, the most notable amounts relative to the Daily Value are Vitamin B12 (15% DV), selenium (15% DV), calcium (14% DV), phosphorus (12% DV) and Vitamin E (11% DV). The full list is in the vitamins and minerals table above.
How much sodium is in eggplant parmesan casserole?
100 g contains 351 mg of sodium, 15% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From USDA FoodData Central: FNDDS (Survey), record dated October 31, 2024. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: FNDDS (Survey), record 2710050. License: CC0 1.0 (U.S. public domain). Source record dated October 31, 2024. Imported November 6, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.