Directions:
- Preheat oven to 400F and line a baking sheet with foil. Slice the 1 pound eggplant into 16 rounds after peeling.
- Combine bread crumbs, cheese, 3/4 tsp of the lemon zest, 1/4 tsp of the oregano and 1/4 tsp of the thyme. In a shallow bowl, beat the white with water then dip each eggplant round into whites then bread crumbs and place on baking sheet.
- In bowl combine oil and lemon juice and drizzle over slices. Bake for 25 minutes or until golden brown then transfer to platter.
- In small saucepan, combine sauce, salt, zest, thyme and oregano. Bring to boil. Reduce heat to simmer and cook for 2 minutes. Pour over eggplant and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.55 Kcal (739 kJ) | ||
| Calories from fat | 33.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 6% | |
|---|---|---|---|
| Cholesterol | 3.3mg | 1% | |
| Sodium | 333.02mg | 14% | |
| Potassium | 523.56mg | 11% | |
| Total Carbs | 31.27g | 10% | |
| Sugars | 10.85g | 43% | |
| Dietary Fiber | 4.55g | 18% | |
| Protein | 7.82g | 16% | |
| Vitamin C | 12.5mg | 21% | |
| Iron | 1.3mg | 7% | |
| Calcium | 86mg | 9% | |
| Amount Per 100 g | |||
| Calories | 69.56 Kcal (291 kJ) | ||
| Calories from fat | 13.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 6% | |
|---|---|---|---|
| Cholesterol | 1.3mg | 1% | |
| Sodium | 131.21mg | 14% | |
| Potassium | 206.28mg | 11% | |
| Total Carbs | 12.32g | 10% | |
| Sugars | 4.27g | 43% | |
| Dietary Fiber | 1.79g | 18% | |
| Protein | 3.08g | 16% | |
| Vitamin C | 4.9mg | 21% | |
| Iron | 0.5mg | 7% | |
| Calcium | 33.9mg | 9% | |
* 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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