Directions:
- Preheat oven to 350°F.
- For marinara, in a small saucepan over medium heat, warm oil and sauté onion for 4 mins or until translucent .Add garlic and sauté, stirring continually do not brown .Add tomatoes and herbs and season with salt and pepper. Cover and simmer for 10mins set aside.
- Season eggplant slices with salt and pepper, and dredge in flour, shaking off the excess. Next dip each slice in egg, then in the bread crumbs. Set aside.
- In large skillet heat vegetable oil over high heat until very hot. Sauté eggplant one slice at a time until golden brown.
- Places the cooked sliced on a baking sheet,.
- Top each with a tomato slices and sprinkle with mozzarella. Bake for 10mins until golden brown and cheese is melted.
- To serve stack three eggplant / tomato slices on each plate. Garnish with some basil spoon marinara around eggplant tower.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 593.06 Kcal (2483 kJ) | ||
| Calories from fat | 390.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.35g | 67% | |
|---|---|---|---|
| Cholesterol | 57.95mg | 19% | |
| Sodium | 246.03mg | 10% | |
| Potassium | 774.71mg | 16% | |
| Total Carbs | 41.29g | 14% | |
| Sugars | 12.45g | 50% | |
| Dietary Fiber | 8.57g | 34% | |
| Protein | 13.97g | 28% | |
| Vitamin C | 19.7mg | 33% | |
| Iron | 0.9mg | 5% | |
| Calcium | 240mg | 24% | |
| Amount Per 100 g | |||
| Calories | 132.3 Kcal (554 kJ) | ||
| Calories from fat | 87.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.67g | 67% | |
|---|---|---|---|
| Cholesterol | 12.93mg | 19% | |
| Sodium | 54.88mg | 10% | |
| Potassium | 172.82mg | 16% | |
| Total Carbs | 9.21g | 14% | |
| Sugars | 2.78g | 50% | |
| Dietary Fiber | 1.91g | 34% | |
| Protein | 3.12g | 28% | |
| Vitamin C | 4.4mg | 33% | |
| Iron | 0.2mg | 5% | |
| Calcium | 53.5mg | 24% | |
* 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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