Preheat oven to 350. Cut eggplant ¼” slices. Sprinkle slices with salt and let sit for 15 minutes to remove water. Rinse and dry with paper towel.
Beat eggs in a bowl.
Dip eggplant into egg & breadcrumbs.
Lay slices on baking sheet. Bake 10 minutes on each side till crumbs begin to brown.
While baking eggplant, sauté onions and garlic in olive oil. Add tomato sauce and pasta to onion and mix until it begins to boil.
Place single layers of eggplant slices in 9x13 dish. Top with sauce and cheese.
Repeat layers if needed.
Bake in preheated oven for 30-45 minutes until cheese is melted & bubbly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3415g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 997 (37%)|
|Amt Per Serving||% DV|
|Total Fat 110.8g||148 %|
|Saturated Fat 55.4g||277 %|
|Monounsaturated Fat 34.6g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 1034.8mg||318 %|
|Sodium 5794.3mg||200 %|
|Potassium 4823.5mg||127 %|
|Total Carbohydrate 265.5g||78 %|
|Dietary Fiber 50.8g||203 %|
|Sugars, other 214.7g|
|Protein 178g||254 %|
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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: 2724
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