Directions:
- Peel eggplant and cut into 1/2 slices; place in a colander in layers, sprinkling each layer with salt, and let stand for 30 minute.
- To drain excess water.
- Dry on paper towels.
- Rinse first if you feel there is too much salt remaining.
- Then you will really have to dry the slices well.
- Mix egg with water and flour.
- Dip eggplant slices in mixture.
- Saute a few slices at a time quickly in hot olive oil.
- You just want to seal and slightly colour the eggplant.
- Combine seasoned breadcrumbs with the Parmesan cheese.
- In crockpot, layer 1/4 of the eggplant, top with 1/4 of the crumbs, 1/4 of the marinara sauce and 1/4 of the mozzarella.
- Repeat three times to make four layers.
- Cover and cook on low 4 to 5 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.87 Kcal (967 kJ) | ||
| Calories from fat | 40.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.5g | 7% | |
|---|---|---|---|
| Cholesterol | 57.51mg | 19% | |
| Sodium | 716.17mg | 30% | |
| Potassium | 635.15mg | 14% | |
| Total Carbs | 23.38g | 8% | |
| Sugars | 10.3g | 41% | |
| Dietary Fiber | 8.69g | 35% | |
| Protein | 26.26g | 53% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 0.8mg | 4% | |
| Calcium | 702mg | 70% | |
| Amount Per 100 g | |||
| Calories | 70.11 Kcal (294 kJ) | ||
| Calories from fat | 12.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.37g | 7% | |
|---|---|---|---|
| Cholesterol | 17.47mg | 19% | |
| Sodium | 217.48mg | 30% | |
| Potassium | 192.87mg | 14% | |
| Total Carbs | 7.1g | 8% | |
| Sugars | 3.13g | 41% | |
| Dietary Fiber | 2.64g | 35% | |
| Protein | 7.98g | 53% | |
| Vitamin C | 1.4mg | 8% | |
| Iron | 0.2mg | 4% | |
| Calcium | 213.2mg | 70% | |
* 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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