Directions:
- Cut eggplant into 1/2 thick slices.
- Place slices on paper towels then sprinkle each generously with salt.
- Allow to stand 30 minutes then blot dry with paper towels.
- Preheat oven to 400.
- Sauté eggplant in 1/4 cup salad oil until golden adding more oil as needed.
- Cut tomatoes into 1/2 thick slices then sauté in same skillet.
- In a large baking dish arrange eggplant and tomatoes in alternate layers.
- Sprinkle each layer with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Combine bread cubes with parsley, garlic, 1 tablespoon salad oil and cheese.
- Toss well then sprinkle over top layer and bake 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.33 Kcal (1073 kJ) | ||
| Calories from fat | 94.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.54g | 16% | |
|---|---|---|---|
| Cholesterol | 2.75mg | 1% | |
| Sodium | 335.84mg | 14% | |
| Potassium | 378.73mg | 8% | |
| Total Carbs | 32.5g | 11% | |
| Sugars | 7.34g | 29% | |
| Dietary Fiber | 7.76g | 31% | |
| Protein | 9g | 18% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 3.1mg | 17% | |
| Calcium | 453.3mg | 45% | |
| Amount Per 100 g | |||
| Calories | 129.76 Kcal (543 kJ) | ||
| Calories from fat | 48.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.34g | 16% | |
|---|---|---|---|
| Cholesterol | 1.39mg | 1% | |
| Sodium | 170.01mg | 14% | |
| Potassium | 191.73mg | 8% | |
| Total Carbs | 16.45g | 11% | |
| Sugars | 3.72g | 29% | |
| Dietary Fiber | 3.93g | 31% | |
| Protein | 4.56g | 18% | |
| Vitamin C | 6.1mg | 20% | |
| Iron | 1.6mg | 17% | |
| Calcium | 229.5mg | 45% | |
* 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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