Cut eggplant 1/4- inch thick crosswise. Lay out and sprinkle with salt. Let sweat to remove excess moisture. Pat dry. Whisk eggs in a bowl. Pour breadcrumbs out into flat bowl or plate. Pour canola oil into large skillet on medium heat. Dip eggplant in egg wash and coat with breadcrumbs, pressing firmly on both sides.Lay eggplant in skillet for about 2 minutes each side. Remove from pan onto paper towels to drain excess oil.
Heat oven to 350 degrees F. Layer a 9 x 13 inch pan with thin layer of marinara sauce (1-2 cups). Layer slices of eggplant into pan, overlapping. Bake for 20 minutes. Remove from oven and add a layer of provolone cheese slices or shredded mozzarella. When serving, layer more sauce over top.
Some do not bother sweating the eggplant before cooking. It will make the eggplant more soggy and soft, but if you don't mind, then skip that step. Don't burn the eggplant in the skillet. Just brown it. It will finish cooking in the oven.
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 183 (50%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 9.1g||46 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 434.1mg||134 %|
|Sodium 747.4mg||26 %|
|Potassium 690.6mg||18 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 12.6g|
|Protein 28.1g||40 %|
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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: 367
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