Directions:
- Prehead oven to 450f degrees.
- Cut eggplant crosswise into 1/4 inch slices.
- Toss eggplant slices with melted margarine;place on baking sheet.
- Bake 10 minutes.
- Place fennel and onion on baking sheet; bake 5 to 7 minutes more or until fennel is softened.
- Remove from oven.
- Reduce temperature to 375f degrees.
- In a 9 inch pie plate arrange eggplant slices, slightly overlapping, to cover bottom and sides.
- Mix fennel and onion with the basil and lemon juice; spoon over eggplant slices.
- Arrange the tomato slices over the fennel mixture.
- Sprinkle mozzarella cheese over tomato slices.
- To make the topping: In a small bowl, mix together breadcrumbs, Parmesan cheese, oregano and pepper.
- Sprinkle over mozzarella.
- Bake for 30 to 35 minutes or until topping is lightly browned.
- Let rest 10 minutes before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.57 Kcal (388 kJ) | ||
| Calories from fat | 37.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 6% | |
|---|---|---|---|
| Cholesterol | 10.17mg | 3% | |
| Sodium | 138.54mg | 6% | |
| Potassium | 323.4mg | 7% | |
| Total Carbs | 9.12g | 3% | |
| Sugars | 3.49g | 14% | |
| Dietary Fiber | 3.11g | 12% | |
| Protein | 5.19g | 10% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 0.5mg | 3% | |
| Calcium | 154.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 66.68 Kcal (279 kJ) | ||
| Calories from fat | 26.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 6% | |
|---|---|---|---|
| Cholesterol | 7.33mg | 3% | |
| Sodium | 99.79mg | 6% | |
| Potassium | 232.95mg | 7% | |
| Total Carbs | 6.57g | 3% | |
| Sugars | 2.52g | 14% | |
| Dietary Fiber | 2.24g | 12% | |
| Protein | 3.74g | 10% | |
| Vitamin C | 6mg | 14% | |
| Iron | 0.3mg | 3% | |
| Calcium | 111.4mg | 15% | |
* 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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