Directions:
- Peel eggplant, if desired.
- SLice lengthwise or crosswise, about 1/4 thick.
- Salt heavily and allow to stand 30 minutes.
- Rinse well several times and drain.
- Preheat oven to 400*.
- Lightly brush cookie sheet with olive oil.
- Mix bread crumbs and parmesan.
- Dip eggplant slices first in egg then in crumbs, coating well.
- Plce on prepared cookie sheet, then drizzle with olive oil.
- Bake 15-20 minutes, turn, and bake 15 minutes longer or until brown.
- Spoon a dab of marinara sauce and a bit of provolone cheese on each slice.
- Return to oven to melt cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.71 Kcal (769 kJ) | ||
| Calories from fat | 70.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.79g | 12% | |
|---|---|---|---|
| Cholesterol | 103.84mg | 35% | |
| Sodium | 528.17mg | 22% | |
| Potassium | 323.82mg | 7% | |
| Total Carbs | 17.99g | 6% | |
| Sugars | 5.76g | 23% | |
| Dietary Fiber | 4.03g | 16% | |
| Protein | 10.19g | 20% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 1.3mg | 7% | |
| Calcium | 320mg | 32% | |
| Amount Per 100 g | |||
| Calories | 83.26 Kcal (349 kJ) | ||
| Calories from fat | 31.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 12% | |
|---|---|---|---|
| Cholesterol | 47.06mg | 35% | |
| Sodium | 239.37mg | 22% | |
| Potassium | 146.76mg | 7% | |
| Total Carbs | 8.15g | 6% | |
| Sugars | 2.61g | 23% | |
| Dietary Fiber | 1.82g | 16% | |
| Protein | 4.62g | 20% | |
| Vitamin C | 1mg | 4% | |
| Iron | 0.6mg | 7% | |
| Calcium | 145mg | 32% | |
* 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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