Directions:
- Pre-heat oven at 375°F, and oil a shallow baking pan.
- Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.
- Arrange in one layer on paper towels.
- Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
- Let eggplant stand 30 minutes.
- Rinse salt off, and pat dry with paper toweling.
- Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
- Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.
- Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.
- Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.9 Kcal (707 kJ) | ||
| Calories from fat | 79.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.85g | 14% | |
|---|---|---|---|
| Cholesterol | 15.42mg | 5% | |
| Sodium | 1555.7mg | 65% | |
| Potassium | 326.07mg | 7% | |
| Total Carbs | 8.88g | 3% | |
| Sugars | 5.02g | 20% | |
| Dietary Fiber | 4.26g | 17% | |
| Protein | 14.77g | 30% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 0.1mg | 0% | |
| Calcium | 426.1mg | 43% | |
| Amount Per 100 g | |||
| Calories | 102.66 Kcal (430 kJ) | ||
| Calories from fat | 48.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.38g | 14% | |
|---|---|---|---|
| Cholesterol | 9.37mg | 5% | |
| Sodium | 945.57mg | 65% | |
| Potassium | 198.19mg | 7% | |
| Total Carbs | 5.4g | 3% | |
| Sugars | 3.05g | 20% | |
| Dietary Fiber | 2.59g | 17% | |
| Protein | 8.98g | 30% | |
| Vitamin C | 1.9mg | 5% | |
| Calcium | 259mg | 43% | |
* 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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