Ingredients:
- 8 slices center cut eggplants (round, 1/2 inch thick from 2 small eggplants)
- 1 1/4 cups purchased marinara sauce
Directions:
- Preheat oven to 350°F Lightly oil baking sheet.
- Sprinkle eggplant rounds with salt and pepper.
- Place flour and eggs in separate shallow bowls.
- Mix breadcrumbs and Parmesan cheese in another shallow bowl.
- Coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add 4 eggplant rounds to skillet.
- Cook until golden brown, about 5 minutes per side; transfer to prepared sheet.
- Repeat with remaining oil and eggplant rounds.
- Spread 2 tablespoons ricotta cheese over each round.
- Top each with sauce and mozzarella cheese, dividing equally.
- Bake until rounds are heated through and cheese is melted, about 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.49 Kcal (961 kJ) | ||
| Calories from fat | 137.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.26g | 23% | |
|---|---|---|---|
| Cholesterol | 66.76mg | 22% | |
| Sodium | 347.79mg | 14% | |
| Potassium | 70.42mg | 1% | |
| Total Carbs | 9.82g | 3% | |
| Sugars | 1.09g | 4% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 12.65g | 25% | |
| Iron | 0.8mg | 4% | |
| Calcium | 290.7mg | 29% | |
| Amount Per 100 g | |||
| Calories | 202.94 Kcal (850 kJ) | ||
| Calories from fat | 121.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.49g | 23% | |
|---|---|---|---|
| Cholesterol | 59.04mg | 22% | |
| Sodium | 307.56mg | 14% | |
| Potassium | 62.27mg | 1% | |
| Total Carbs | 8.68g | 3% | |
| Sugars | 0.96g | 4% | |
| Dietary Fiber | 0.58g | 3% | |
| Protein | 11.19g | 25% | |
| Iron | 0.7mg | 4% | |
| Calcium | 257mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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