Directions:
- Thinly slice the eggplant into rounds and season with salt. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs and parmesan. Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil between batches, if necessary. Drain on paper towels and season with salt.
- Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture and basil.
- Photograph by Anna Williams
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.94 Kcal (812 kJ) | ||
| Calories from fat | 98.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.97g | 17% | |
|---|---|---|---|
| Cholesterol | 86.58mg | 29% | |
| Sodium | 182.75mg | 8% | |
| Potassium | 390.52mg | 8% | |
| Total Carbs | 13.89g | 5% | |
| Sugars | 5.51g | 22% | |
| Dietary Fiber | 3.19g | 13% | |
| Protein | 10.22g | 20% | |
| Vitamin C | 10mg | 17% | |
| Iron | 0.7mg | 4% | |
| Calcium | 163.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 83.4 Kcal (349 kJ) | ||
| Calories from fat | 42.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.72g | 17% | |
|---|---|---|---|
| Cholesterol | 37.23mg | 29% | |
| Sodium | 78.59mg | 8% | |
| Potassium | 167.93mg | 8% | |
| Total Carbs | 5.97g | 5% | |
| Sugars | 2.37g | 22% | |
| Dietary Fiber | 1.37g | 13% | |
| Protein | 4.4g | 20% | |
| Vitamin C | 4.3mg | 17% | |
| Iron | 0.3mg | 4% | |
| Calcium | 70.3mg | 16% | |
* 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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