1. Preheat oven to 425?F. Place bread crumbs in shallow dish; set aside.
2. Cut eggplant into 12 slices, about 1/2-inch thick. Spray each side of slices with cooking spray. Coat with bread crumbs on both sides and place on baking sheet. Bake 10 minutes or until tender, turning once. Top slices evenly with cheese; bake 1 minute more or until cheese has softened.
3. Meanwhile, combine undrained tomatoes and sauce in small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 10 minutes or until slightly thickened. Spoon tomato mixture evenly into 4 shallow bowls. Place 3 eggplant slices over sauce in each bowl.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (246g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 188 (42%)|
|Amt Per Serving||% DV|
|Total Fat 20.9g||28 %|
|Saturated Fat 11.9g||60 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 53.8mg||17 %|
|Sodium 1294.8mg||45 %|
|Potassium 528.2mg||14 %|
|Total Carbohydrate 44.7g||13 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 37.4g|
|Protein 21.4g||31 %|
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: 447
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.