Wash and peel eggplant, cut crosswise into 1/2-inch thick slices. Dip eggplant into egg, then into flour, turning to coat both sides. In a large skillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or until golden, turning once.
Drain on paper towels.
Place eggplant slices in a single layer in a 2-quart baking dish*. Sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese.
Bake at 400 degrees for 10 to 12 minutes.
* You can cook in the skillet, if you prefer over medium-high heat for 5 to 7 minutes.
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|Serving Size: 1 Serving (642g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 815 (56%)|
|Amt Per Serving||% DV|
|Total Fat 90.6g||121 %|
|Saturated Fat 37g||185 %|
|Monounsaturated Fat 35.6g|
|Polyunsanturated Fat 13.4g|
|Cholesterol 405.8mg||125 %|
|Sodium 3684.9mg||127 %|
|Potassium 1167.7mg||31 %|
|Total Carbohydrate 67.1g||20 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 59.6g|
|Protein 88.2g||126 %|
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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: 1444
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