Directions:
- In a small bowl toss together the arugula, vinegar and the 1 t oil, set aside. In a shallow dish, stir together the bread crumbs and Parmesan cheese. In a shallow dish, beat together the egg and milk. In a third bowl combine and salt. Coat eggplant slices with flour mixture, dip into egg mixture and finally coat both sides with crumb mixture
- In frying pan heat the 1 T oil over med heat. Add eggplant slices; cook for 6 to 8 minutes or until light brown. (Add more oil as needed during frying) Topp the eggplant with mozzrella cheese, reduce heat to low. Cover and cook just until cheese begins to melt.
- To serve, place the eggplant slices, cheese side up on bottom half of bread. Top with the arugula mixture, tomato slices and top half of bread. Cut into wedges. Makes 6 servings
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 387.82 Kcal (1624 kJ) | ||
| Calories from fat | 108.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.09g | 19% | |
|---|---|---|---|
| Cholesterol | 30.4mg | 10% | |
| Sodium | 1073.33mg | 45% | |
| Potassium | 434.09mg | 9% | |
| Total Carbs | 53.2g | 18% | |
| Sugars | 6.9g | 28% | |
| Dietary Fiber | 5.67g | 23% | |
| Protein | 18.21g | 36% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 4mg | 22% | |
| Calcium | 218mg | 22% | |
| Amount Per 100 g | |||
| Calories | 149.84 Kcal (627 kJ) | ||
| Calories from fat | 42.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.67g | 19% | |
|---|---|---|---|
| Cholesterol | 11.75mg | 10% | |
| Sodium | 414.7mg | 45% | |
| Potassium | 167.72mg | 9% | |
| Total Carbs | 20.55g | 18% | |
| Sugars | 2.66g | 28% | |
| Dietary Fiber | 2.19g | 23% | |
| Protein | 7.03g | 36% | |
| Vitamin C | 2.5mg | 11% | |
| Iron | 1.5mg | 22% | |
| Calcium | 84.2mg | 22% | |
* 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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