Directions:
- Preheat oven to 375°. Peel eggplant, if desired, and cut into 1/4-inch-thick slices. Arrange half of the eggplant slices in a lightly greased 11-by-7-inch baking dish that's 1 1/2 inches deep. Layer half of the Parmesan cheese over eggplant, followed by 3/4 cup mozzarella and half of the spaghetti sauce. Repeat.
- Cover dish and bake for 40 minutes or until eggplant is tender. Uncover, top with remaining 1/2 cup mozzarella cheese, and bake for 5 more minutes or until cheese melts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.53 Kcal (756 kJ) | ||
| Calories from fat | 37.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.19g | 6% | |
|---|---|---|---|
| Cholesterol | 19.92mg | 7% | |
| Sodium | 648.09mg | 27% | |
| Potassium | 311.11mg | 7% | |
| Total Carbs | 15.31g | 5% | |
| Sugars | 5.31g | 21% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 20.83g | 42% | |
| Vitamin C | 4.5mg | 7% | |
| Iron | 0.7mg | 4% | |
| Calcium | 546.4mg | 55% | |
| Amount Per 100 g | |||
| Calories | 97.2 Kcal (407 kJ) | ||
| Calories from fat | 20.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.26g | 6% | |
|---|---|---|---|
| Cholesterol | 10.73mg | 7% | |
| Sodium | 348.96mg | 27% | |
| Potassium | 167.51mg | 7% | |
| Total Carbs | 8.25g | 5% | |
| Sugars | 2.86g | 21% | |
| Dietary Fiber | 2.26g | 17% | |
| Protein | 11.22g | 42% | |
| Vitamin C | 2.4mg | 7% | |
| Iron | 0.4mg | 4% | |
| Calcium | 294.2mg | 55% | |
* 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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