Directions:
- Peel eggplants, and cut each into 1/2-inch-thick slices.
- Dip eggplant slices into milk, and dredge in breadcrumbs.
- Fry eggplant, in batches, in hot oil in a large skillet over medium-high heat 2 minutes on each side. Remove from skillet, and cool on a wire rack.
- Process Italian diced tomatoes in a blender until smooth. Stir in drained diced tomatoes and green chilies and 1 tablespoon chopped basil.
- Spoon half of tomato sauce into a lightly greased 13- x 9-inch baking dish. Top with half of eggplant; sprinkle with half each of Parmesan cheese and mozzarella cheese. Repeat procedure with remaining sauce and eggplant.
- Bake at 400° for 15 minutes. Sprinkle with remaining cheeses, and bake 5 more minutes. Sprinkle with remaining 1 tablespoon basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 333.88 Kcal (1398 kJ) | ||
| Calories from fat | 205.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.88g | 35% | |
|---|---|---|---|
| Cholesterol | 13.52mg | 5% | |
| Sodium | 430.82mg | 18% | |
| Potassium | 369.2mg | 8% | |
| Total Carbs | 20.8g | 7% | |
| Sugars | 8.22g | 33% | |
| Dietary Fiber | 4.28g | 17% | |
| Protein | 11.42g | 23% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 312.7mg | 31% | |
| Amount Per 100 g | |||
| Calories | 126.33 Kcal (529 kJ) | ||
| Calories from fat | 77.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.66g | 35% | |
|---|---|---|---|
| Cholesterol | 5.11mg | 5% | |
| Sodium | 163.01mg | 18% | |
| Potassium | 139.69mg | 8% | |
| Total Carbs | 7.87g | 7% | |
| Sugars | 3.11g | 33% | |
| Dietary Fiber | 1.62g | 17% | |
| Protein | 4.32g | 23% | |
| Vitamin C | 1.1mg | 5% | |
| Iron | 0.3mg | 4% | |
| Calcium | 118.3mg | 31% | |
* 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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