Directions:
- In a bowl, beat egg whites and oil to blend. In another bowl, mix crumbs and fennel seed.
- Rinse eggplant; trim and discard ends. Cut eggplant crosswise into 1/3-inch-thick slices. Trim stalks from fennel head; rinse and reserve 1/4 cup feathery green leaves. Trim and discard fennel root end, bruised areas, and coarse fibers. Rinse fennel and cut crosswise into 1/4-inch slices.
- Dip eggplant in egg mixture, lift out, drain briefly, and coat with crumb mixture. Arrange slices in a single layer on a 12- by 15-inch baking sheet. Mix fennel, 1/2 at a time, with egg mixture. Lift out with a slotted spoon, drain briefly, then add to crumb mixture. Mix and lift from crumbs. Spread pieces in a single layer on another 12- by 15-inch baking sheet.
- Bake in a 450° oven until vegetables are well browned and eggplant is soft when pressed, 15 to 20 minutes; if using 1 oven, switch pan positions after 7 to 9 minutes. Remove fennel from oven and discard any scorched crumbs. Sprinkle eggplant with 1/2 the cheese. Bake until cheese is lightly browned, 3 to 4 minutes more.
- Meanwhile, in a 1- to 2-quart pan over medium-high heat, stir pasta sauce and wine until boiling, 2 to 4 minutes.
- Arrange equal amounts of eggplant and fennel on warm dinner plates; garnish with fennel leaves. Sprinkle with remaining cheese. Spoon sauce onto plates; add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1306.83 Kcal (5471 kJ) | ||
| Calories from fat | 324.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.04g | 55% | |
|---|---|---|---|
| Cholesterol | 43.16mg | 14% | |
| Sodium | 3262.38mg | 136% | |
| Potassium | 3893.91mg | 83% | |
| Total Carbs | 172.96g | 58% | |
| Sugars | 58.3g | 233% | |
| Dietary Fiber | 34.23g | 137% | |
| Protein | 62.07g | 124% | |
| Vitamin C | 44.8mg | 75% | |
| Vitamin A | 3.5mg | 117% | |
| Iron | 12.4mg | 69% | |
| Calcium | 1221.8mg | 122% | |
| Amount Per 100 g | |||
| Calories | 89.04 Kcal (373 kJ) | ||
| Calories from fat | 22.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.46g | 55% | |
|---|---|---|---|
| Cholesterol | 2.94mg | 14% | |
| Sodium | 222.28mg | 136% | |
| Potassium | 265.31mg | 83% | |
| Total Carbs | 11.78g | 58% | |
| Sugars | 3.97g | 233% | |
| Dietary Fiber | 2.33g | 137% | |
| Protein | 4.23g | 124% | |
| Vitamin C | 3.1mg | 75% | |
| Vitamin A | 0.2mg | 117% | |
| Iron | 0.8mg | 69% | |
| Calcium | 83.2mg | 122% | |
* 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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