Directions:
- Peel eggplant, and cut into 1/4 inch slices.
- Sprinkle each slice with salt, and place in a bowl.
- Let stand for 30 minutes; drain well.
- Dip each slice in egg, and coat with cracker crumbs.
- Fry in hot oil until golden brown.
- Drain on paper towells.
- Place half of eggplant in a lightly greased 12 x 8 inch baking pan.
- Spread half the sauce over slices.
- Top with half the mozzarella cheese and half the parmesan cheese.
- Repeat layers.
- Bake at 350 for 20-25 minutes or until mixture is throughly heated.
- Can serve with spaghetti.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510 Kcal (2135 kJ) | ||
| Calories from fat | 127.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.2g | 22% | |
|---|---|---|---|
| Cholesterol | 105.07mg | 35% | |
| Sodium | 1174.02mg | 49% | |
| Potassium | 379.77mg | 8% | |
| Total Carbs | 63.32g | 21% | |
| Sugars | 21.51g | 86% | |
| Dietary Fiber | 7.37g | 29% | |
| Protein | 33.57g | 67% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 2.5mg | 14% | |
| Calcium | 792.3mg | 79% | |
| Amount Per 100 g | |||
| Calories | 165.86 Kcal (694 kJ) | ||
| Calories from fat | 41.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.62g | 22% | |
|---|---|---|---|
| Cholesterol | 34.17mg | 35% | |
| Sodium | 381.8mg | 49% | |
| Potassium | 123.5mg | 8% | |
| Total Carbs | 20.59g | 21% | |
| Sugars | 7g | 86% | |
| Dietary Fiber | 2.4g | 29% | |
| Protein | 10.92g | 67% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 0.8mg | 14% | |
| Calcium | 257.7mg | 79% | |
* 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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