Directions:
- Whisk together eggs and 3 tablespoons water until blended.
- Combine breadcrumbs and 2 tablespoons Parmesan cheese.
- Dip eggplant slices into egg mixture; dredge in breadcrumb mixture.
- Cook eggplant, in 3 batches, in 1 tablespoon hot oil (per batch) in a large skillet over medium heat 4 minutes on each side or until tender.
- Arrange one-third of eggplant in a single layer in a lightly greased 11- x 7-inch baking dish. Sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Repeat layers twice. Spoon 3 cups Pasta Sauce over top.
- Bake, covered, at 375° for 35 minutes. Uncover and sprinkle with remaining 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Bake 10 more minutes or until cheese melts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 400.25 Kcal (1676 kJ) | ||
| Calories from fat | 160.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.83g | 27% | |
|---|---|---|---|
| Cholesterol | 151.08mg | 50% | |
| Sodium | 865.33mg | 36% | |
| Potassium | 675.86mg | 14% | |
| Total Carbs | 40.88g | 14% | |
| Sugars | 12.8g | 51% | |
| Dietary Fiber | 5.81g | 23% | |
| Protein | 17.04g | 34% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 3.1mg | 17% | |
| Calcium | 276.6mg | 28% | |
| Amount Per 100 g | |||
| Calories | 96.37 Kcal (403 kJ) | ||
| Calories from fat | 38.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.29g | 27% | |
|---|---|---|---|
| Cholesterol | 36.37mg | 50% | |
| Sodium | 208.34mg | 36% | |
| Potassium | 162.72mg | 14% | |
| Total Carbs | 9.84g | 14% | |
| Sugars | 3.08g | 51% | |
| Dietary Fiber | 1.4g | 23% | |
| Protein | 4.1g | 34% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 0.7mg | 17% | |
| Calcium | 66.6mg | 28% | |
* 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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