Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.
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|Serving Size: 1 Serving (540g)|
|Recipe Makes: 1|
|Calories from Fat: 179 (39%)|
|Amt Per Serving||% DV|
|Total Fat 19.9g||27 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 8.8mg||3 %|
|Sodium 1194.9mg||41 %|
|Potassium 1045.9mg||28 %|
|Total Carbohydrate 58.8g||17 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 46.8g|
|Protein 15g||21 %|
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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: 460
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