Directions:
- Set sliced eggplant aside. Lightly beat egg whites in a large bowl and place bread crumbs, parmesan, garlic and basil in another large bowl.
- Dredge eggplant slices in the egg whites then bread crumbs on both sides. Place the breaded slices on a baking sheet coated with cooking spray.
- Bake eggplant on each side for about 20 minutes or until easily pierced with a fork. Spread about half of the tomato sauce on the bottom of an 9 X 13 baking dish. Layer about half of the eggplant slices on top of the sauce.
- Spread all of the ricotta cheese on top of the eggplant slices and top with about 1.5 cups of mozzarella. Use the remaining eggplant slices and place on top of the mozzarella.
- Cover with remaining sauce and sprinkle with remaining mozzarella. Bake uncovered for 25-30 minutes at 350, cheese should be melted and bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 452.7 Kcal (1895 kJ) | ||
| Calories from fat | 179.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.96g | 31% | |
|---|---|---|---|
| Cholesterol | 75.05mg | 25% | |
| Sodium | 786.85mg | 33% | |
| Potassium | 916.05mg | 19% | |
| Total Carbs | 36.41g | 12% | |
| Sugars | 13.65g | 55% | |
| Dietary Fiber | 7.96g | 32% | |
| Protein | 31.72g | 63% | |
| Vitamin C | 11.7mg | 19% | |
| Iron | 2.3mg | 13% | |
| Calcium | 811.4mg | 81% | |
| Amount Per 100 g | |||
| Calories | 90.65 Kcal (380 kJ) | ||
| Calories from fat | 35.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 31% | |
|---|---|---|---|
| Cholesterol | 15.03mg | 25% | |
| Sodium | 157.55mg | 33% | |
| Potassium | 183.42mg | 19% | |
| Total Carbs | 7.29g | 12% | |
| Sugars | 2.73g | 55% | |
| Dietary Fiber | 1.59g | 32% | |
| Protein | 6.35g | 63% | |
| Vitamin C | 2.3mg | 19% | |
| Iron | 0.5mg | 13% | |
| Calcium | 162.5mg | 81% | |
* 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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