Lightly salt both sides of each piece of eggplant, stand in sieve over a bowl for 20mins.
Preheat oven to 200
Line two baking sheets with parchment or spray with cooking spray (do not use foil).
Wash and dry eggplant.
Dip each piece of eggplant into the egg mixture then coat well with breadcrumbs and place on baking sheet.
Bake eggplant until lightly browned, about 20 minutes.
Spread 1/4 cup of pasta sauce all over the bottom of a baking dish place pieces of the baked eggplant until the bottom is covered.
Spread a thin coating of pasta sauce over the eggplant.
Sprinkle the layer with mozzarella.
Tent loosely and return to oven.
Bake for 20 minutes. Remove foil and bake for another 5-10 minutes until the shredded cheese on top is melted and slightly bubbly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (573g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 160 (35%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 133.5mg||41 %|
|Sodium 1342.7mg||46 %|
|Potassium 1388.7mg||37 %|
|Total Carbohydrate 52.4g||15 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 36.9g|
|Protein 24.1g||34 %|
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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: 457
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