Place bread crumbs in shallow dish and egg substitutes in bowl. Dip each eggplant slice in egg then dredge in bread crumbs. Place on cookie sheet coated with cooking spray. Bake at 350 for 15 mins.
Meanwhile, heat large saucepan over med-high heat. Saute onion & garlic until soft, approx 2 mins. Add crushed tomatoes and tomato paste. Stir. Bring to simmer and simmer for 5 mins.
Line bottom of glass 13x11 baking dish with foil. Line foil with 1 layer of eggplant slices. Pour tomato sauce over eggplant. Top with cheeses. Repeat one time to make 2 layers.
Bake for 30 mins until cheese is soft and bubbly. Let stand for 5 mins before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (359g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (20%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 5.8mg||2 %|
|Sodium 227.8mg||8 %|
|Potassium 1001.8mg||26 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 16.3g|
|Protein 11g||16 %|
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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: 172
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