Directions:
- Saute chopped onion and garlic in 1 tbsp. olive oil on low heat until translucent.
- Add 1 can crushed tomatoes, salt, pepper and basil.
- Simmer for about 20 minutes on low heat.
- Meanwhile, peel and slice one large eggplant into 1/4 slices.
- Beat 1 egg with 1-2 tbsp. water and 2 tbsp. chopped fresh parsley.
- Dip eggplant in egg mixture and cook on a hot stovetop grill sprayed with non-stick spray until golden brown on both sides.
- Layer browned eggplant slices with tomato sauce, grated romano, and shredded mozzarella.
- Bake in 350 degree oven for 30 minutes until hot and bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 400.91 Kcal (1679 kJ) | ||
| Calories from fat | 119.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.31g | 20% | |
|---|---|---|---|
| Cholesterol | 99.23mg | 33% | |
| Sodium | 2079.78mg | 87% | |
| Potassium | 1913.52mg | 41% | |
| Total Carbs | 50.69g | 17% | |
| Sugars | 28.2g | 113% | |
| Dietary Fiber | 17.07g | 68% | |
| Protein | 26.46g | 53% | |
| Vitamin C | 50.1mg | 84% | |
| Iron | 5.1mg | 28% | |
| Calcium | 573.5mg | 57% | |
| Amount Per 100 g | |||
| Calories | 52.45 Kcal (220 kJ) | ||
| Calories from fat | 15.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 20% | |
|---|---|---|---|
| Cholesterol | 12.98mg | 33% | |
| Sodium | 272.1mg | 87% | |
| Potassium | 250.35mg | 41% | |
| Total Carbs | 6.63g | 17% | |
| Sugars | 3.69g | 113% | |
| Dietary Fiber | 2.23g | 68% | |
| Protein | 3.46g | 53% | |
| Vitamin C | 6.6mg | 84% | |
| Iron | 0.7mg | 28% | |
| Calcium | 75mg | 57% | |
* 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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