Directions:
- In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
- Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
- While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
- Top eggplant with sauce and Parmesan cheese and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 497.07 Kcal (2081 kJ) | ||
| Calories from fat | 69.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 12% | |
|---|---|---|---|
| Cholesterol | 106.07mg | 35% | |
| Sodium | 1652.34mg | 69% | |
| Potassium | 835.99mg | 18% | |
| Total Carbs | 62.91g | 21% | |
| Sugars | 14.59g | 58% | |
| Dietary Fiber | 12.16g | 49% | |
| Protein | 45g | 90% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 3.8mg | 21% | |
| Calcium | 1045.8mg | 105% | |
| Amount Per 100 g | |||
| Calories | 112.81 Kcal (472 kJ) | ||
| Calories from fat | 15.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 12% | |
|---|---|---|---|
| Cholesterol | 24.07mg | 35% | |
| Sodium | 375.01mg | 69% | |
| Potassium | 189.73mg | 18% | |
| Total Carbs | 14.28g | 21% | |
| Sugars | 3.31g | 58% | |
| Dietary Fiber | 2.76g | 49% | |
| Protein | 10.21g | 90% | |
| Vitamin C | 1.9mg | 14% | |
| Iron | 0.9mg | 21% | |
| Calcium | 237.4mg | 105% | |
* 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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