Directions:
- Preheat the oven to 400 degrees. Heat the oil in a nonstick skillet. Dip the eggplant in egg and fry the eggplant for about 3 to 4 minutes a side or until tender.
- Set the eggplant slices on a baking pan and season each slice with salt and pepper. Spread each slice of eggplant with pesto and top with a slice of mozzarella cheese. Bake for 5 minutes or until the mozzarella melts.
- Set one eggplant slice on top of the other if you wish, to form more of a towering sandwich and garnish with fresh basil leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 606.92 Kcal (2541 kJ) | ||
| Calories from fat | 142.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.81g | 24% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 67.92mg | 3% | |
| Potassium | 4228.59mg | 90% | |
| Total Carbs | 110.17g | 37% | |
| Sugars | 73.28g | 293% | |
| Dietary Fiber | 54.98g | 220% | |
| Protein | 21.21g | 42% | |
| Vitamin C | 36.8mg | 61% | |
| Iron | 0.5mg | 3% | |
| Calcium | 179mg | 18% | |
| Amount Per 100 g | |||
| Calories | 32.48 Kcal (136 kJ) | ||
| Calories from fat | 7.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.85g | 24% | |
|---|---|---|---|
| Cholesterol | 4.38mg | 27% | |
| Sodium | 3.63mg | 3% | |
| Potassium | 226.3mg | 90% | |
| Total Carbs | 5.9g | 37% | |
| Sugars | 3.92g | 293% | |
| Dietary Fiber | 2.94g | 220% | |
| Protein | 1.14g | 42% | |
| Vitamin C | 2mg | 61% | |
| Calcium | 9.6mg | 18% | |
* 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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