Preheat oven to 375 degrees F.
Combine bread crumbs with 1/4 cup Parmesan cheese in medium bowl. Dip eggplant in egg mixture, then bread crumb mixture, coating well. Arrange eggplant in single layer on lightly greased baking sheets. Bake 30 minutes or until golden.
Evenly spread 1 cup sauce in 9x13 inch baking dish.
Layer 1/3 of the baked eggplant, then 1-1/2 cups sauce, 1/3 of the mozzarella cheese and 1/3 of the remaining Parmesan cheese; repeat. Top with remaining eggplant and sauce.
Cover with aluminum foil and bake 45 minutes. Remove foil and top with remaining cheeses.
Bake uncovered an additional 10 minutes or until cheese is melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2620g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1557 (40%)|
|Amt Per Serving||% DV|
|Total Fat 173g||231 %|
|Saturated Fat 68.3g||342 %|
|Monounsaturated Fat 57.2g|
|Polyunsanturated Fat 25g|
|Cholesterol 4423.1mg||1361 %|
|Sodium 10483.6mg||362 %|
|Potassium 4585.1mg||121 %|
|Total Carbohydrate 336.2g||99 %|
|Dietary Fiber 50.1g||200 %|
|Sugars, other 286.2g|
|Protein 264.6g||378 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3941
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