Directions:
- Dip eggplant in flour, then egg and then in bread crumbs.
- Heat 1/4 inch oil in skillet and cook eggplant in batches, until golden brown on both sides.
- Place cooked eggplants on paper towels to drain and season with salt and pepper.
- In bottom of baking dish alternate layers of tomatoes and eggplant, salt and pepper, grated Parmesan cheese and Mozzarella slices, ending with Mozzarella on top.
- Bake in pre heated oven 350F degrees uncovered, for 60 minute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 493.35 Kcal (2066 kJ) | ||
| Calories from fat | 241.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.83g | 41% | |
|---|---|---|---|
| Cholesterol | 45.33mg | 15% | |
| Sodium | 1100.5mg | 46% | |
| Potassium | 540.48mg | 11% | |
| Total Carbs | 39.89g | 13% | |
| Sugars | 7.79g | 31% | |
| Dietary Fiber | 6.6g | 26% | |
| Protein | 24.58g | 49% | |
| Vitamin C | 15.2mg | 25% | |
| Iron | 2.3mg | 13% | |
| Calcium | 605.2mg | 61% | |
| Amount Per 100 g | |||
| Calories | 170.81 Kcal (715 kJ) | ||
| Calories from fat | 83.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.29g | 41% | |
|---|---|---|---|
| Cholesterol | 15.7mg | 15% | |
| Sodium | 381.02mg | 46% | |
| Potassium | 187.13mg | 11% | |
| Total Carbs | 13.81g | 13% | |
| Sugars | 2.7g | 31% | |
| Dietary Fiber | 2.28g | 26% | |
| Protein | 8.51g | 49% | |
| Vitamin C | 5.3mg | 25% | |
| Iron | 0.8mg | 13% | |
| Calcium | 209.5mg | 61% | |
* 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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
