Directions:
- Place the first five ingredients in a food processor; cover and process until blended. While processing, gradually add 1/2 cup oil in a steady stream until combined. Set pesto aside.
- Place the flour, eggs and bread crumbs in separate shallow bowls. Dip eggplant in the flour, then in eggs, then roll in crumbs. Heat remaining oil in a large skillet; fry eggplant in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels.
- Place four eggplant slices on an ungreased baking sheet. Top each with a tomato slice, 1 tablespoon cheese, 2 teaspoons pesto and remaining eggplant. (Cover and refrigerate remaining pesto for another use). Bake at 350° for 5-8 minutes or until heated through. Serve immediately. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 691.53 Kcal (2895 kJ) | ||
| Calories from fat | 241.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.85g | 41% | |
|---|---|---|---|
| Cholesterol | 108.88mg | 36% | |
| Sodium | 535.31mg | 22% | |
| Potassium | 2341.05mg | 50% | |
| Total Carbs | 93.33g | 31% | |
| Sugars | 39.19g | 157% | |
| Dietary Fiber | 29.05g | 116% | |
| Protein | 26.15g | 52% | |
| Vitamin C | 25mg | 42% | |
| Iron | 2.3mg | 13% | |
| Calcium | 412.4mg | 41% | |
| Amount Per 100 g | |||
| Calories | 63.72 Kcal (267 kJ) | ||
| Calories from fat | 22.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 41% | |
|---|---|---|---|
| Cholesterol | 10.03mg | 36% | |
| Sodium | 49.32mg | 22% | |
| Potassium | 215.7mg | 50% | |
| Total Carbs | 8.6g | 31% | |
| Sugars | 3.61g | 157% | |
| Dietary Fiber | 2.68g | 116% | |
| Protein | 2.41g | 52% | |
| Vitamin C | 2.3mg | 42% | |
| Iron | 0.2mg | 13% | |
| Calcium | 38mg | 41% | |
* 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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