Directions:
- Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes.
- Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally.
- Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.28 Kcal (248 kJ) | ||
| Calories from fat | 21.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 4% | |
|---|---|---|---|
| Cholesterol | 1.8mg | 1% | |
| Sodium | 336.52mg | 14% | |
| Potassium | 282.99mg | 6% | |
| Total Carbs | 8.11g | 3% | |
| Sugars | 5.36g | 21% | |
| Dietary Fiber | 3.52g | 14% | |
| Protein | 2.22g | 4% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 45.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 48.05 Kcal (201 kJ) | ||
| Calories from fat | 17.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 4% | |
|---|---|---|---|
| Cholesterol | 1.46mg | 1% | |
| Sodium | 272.75mg | 14% | |
| Potassium | 229.37mg | 6% | |
| Total Carbs | 6.57g | 3% | |
| Sugars | 4.34g | 21% | |
| Dietary Fiber | 2.85g | 14% | |
| Protein | 1.8g | 4% | |
| Vitamin C | 2.3mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 37.1mg | 5% | |
* 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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