Sprinkle salt on each side of eggplant slices and place them in a colander for 15 to 30 minutes (removes any bitter liquid in eggplant).
Heat olive oil over medium heat. Add onions and garlic and cook 2 minutes, stirring occasionally. Stir in crushed tomatoes, sugar, salt, and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer, stirring occasionally.
Preheat oven to 375(F). Rinse eggplant slices in cold water. Mix bread crumbs, Parmesan cheese, and melted butter in a flat-bottomed container. Add a handful of eggplant slices at a time to the bag with the egg and shake to coat. Remove one slice at a time to coat in bread crumb mixture on both sides, and place onto baking sheet lined with parchment paper. Continue with remainder of slices. Bake for 15 minutes. Add the mozzarella cheese on top of eggplant slices and bake another 5-10 minutes, until cheese starts to brown and eggplants are tender when cut with a fork.
Add cooked eggplant slices to the simmering sauce, pressing the slices into the sauce slightly to soak up the flavor. Simmer another 15-20 minutes. Serve over spaghetti.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (87g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 99 (43%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 58.3mg||18 %|
|Sodium 679.9mg||23 %|
|Potassium 140.4mg||4 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 21.1g|
|Protein 10.3g||15 %|
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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: 232
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