Directions:
- Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.
- Heat oil in a heavy skillet. Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent paper.
- Preheat oven to temperature 350°F Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
- Bake 20-25 minutes or until mixture is bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 631.28 Kcal (2643 kJ) | ||
| Calories from fat | 203.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.61g | 35% | |
|---|---|---|---|
| Cholesterol | 110.4mg | 37% | |
| Sodium | 1604.39mg | 67% | |
| Potassium | 722.44mg | 15% | |
| Total Carbs | 66.91g | 22% | |
| Sugars | 13.25g | 53% | |
| Dietary Fiber | 10.37g | 41% | |
| Protein | 40.45g | 81% | |
| Vitamin C | 12.5mg | 21% | |
| Iron | 4.5mg | 25% | |
| Calcium | 772.7mg | 77% | |
| Amount Per 100 g | |||
| Calories | 144.17 Kcal (604 kJ) | ||
| Calories from fat | 46.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.16g | 35% | |
|---|---|---|---|
| Cholesterol | 25.21mg | 37% | |
| Sodium | 366.4mg | 67% | |
| Potassium | 164.99mg | 15% | |
| Total Carbs | 15.28g | 22% | |
| Sugars | 3.03g | 53% | |
| Dietary Fiber | 2.37g | 41% | |
| Protein | 9.24g | 81% | |
| Vitamin C | 2.9mg | 21% | |
| Iron | 1mg | 25% | |
| Calcium | 176.5mg | 77% | |
* 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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