Ingredients:
- 1 eggplant, peeled and cut into 1/4-inch slices
- flour , for dusting
- seasoning salt , to taste
Directions:
- Preheat oven 375°F.
- Moisten eggplant slices and coat lightly in flour.
- Quickly brown slices in hot oil, dusting each side generously with seasoned salt and the parmesan cheese.
- When fork tender and golden brown transfer to jelly roll pan.
- Cover loosely with foil and bake about 20-25 minutes or until tender.
- Use 8 slices for this amount of sauce.
- Sauce:.
- In a medium saucepan combine jelly and tomatoes that have been broken with a fork.
- Heat on medium heat until piping hot.
- Do not boil. Be sure jelly is melted.
- Arrange 2 eggplant slices on each of 4 plates.
- Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely.
- Place plates in oven, just to melt cheese.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.33 Kcal (274 kJ) | ||
| Calories from fat | 1.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.18g | 0% | |
|---|---|---|---|
| Sodium | 35.9mg | 1% | |
| Potassium | 303.03mg | 6% | |
| Total Carbs | 15.33g | 5% | |
| Sugars | 10.66g | 43% | |
| Dietary Fiber | 3.75g | 15% | |
| Protein | 1.34g | 3% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 12.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 45.53 Kcal (191 kJ) | ||
| Calories from fat | 1.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.13g | 0% | |
|---|---|---|---|
| Sodium | 25.03mg | 1% | |
| Potassium | 211.22mg | 6% | |
| Total Carbs | 10.68g | 5% | |
| Sugars | 7.43g | 43% | |
| Dietary Fiber | 2.61g | 15% | |
| Protein | 0.93g | 3% | |
| Vitamin C | 2.5mg | 6% | |
| Calcium | 8.5mg | 1% | |
* 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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