Directions:
- Mix eggplant with egg, then coat with breadcrumbs. Fry until golden brown. Set aside.
- Add 1/8 tsp pepper and 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt) to 1/2 cup Spaghetti Sauce. Arrange 8 eggplant slices in baking dish (8 x8 ). Pour sauce over eggplants and top with half of cheese and bell peppers.
- Repeat procedure using the remaining ingredients. Bake in a preheated oven at 350ºF for 25 minutes. Let stand for 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.13 Kcal (746 kJ) | ||
| Calories from fat | 42.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.74g | 7% | |
|---|---|---|---|
| Cholesterol | 33.34mg | 11% | |
| Sodium | 278.45mg | 12% | |
| Potassium | 638.91mg | 14% | |
| Total Carbs | 25.22g | 8% | |
| Sugars | 10.78g | 43% | |
| Dietary Fiber | 8.43g | 34% | |
| Protein | 10.07g | 20% | |
| Vitamin C | 20.9mg | 35% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 7.3mg | 41% | |
| Calcium | 168.7mg | 17% | |
| Amount Per 100 g | |||
| Calories | 57.18 Kcal (239 kJ) | ||
| Calories from fat | 13.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 7% | |
|---|---|---|---|
| Cholesterol | 10.7mg | 11% | |
| Sodium | 89.39mg | 12% | |
| Potassium | 205.11mg | 14% | |
| Total Carbs | 8.1g | 8% | |
| Sugars | 3.46g | 43% | |
| Dietary Fiber | 2.71g | 34% | |
| Protein | 3.23g | 20% | |
| Vitamin C | 6.7mg | 35% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 2.4mg | 41% | |
| Calcium | 54.2mg | 17% | |
* 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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