Preheat oven to 350 degrees. Spread a small amount of tomato sauce on the bottom of a baking dish. Dip the eggplant slices into the egg wash. Coat the slices with breadcrumbs. Lay the slices of eggplant on the sauce in the baking dish and cover with more tomato sauce. Add the grated parmesean and mozzarella cheeses on top. Then repeat this process with 3 more layers of the same (eggplant, tomato sauce, cheeses). Cover with saran wrap and foil. Bake at 350 for approximately 45 minutes or until bubbly. Remove the wrap and foil and continue baking for another 10-15 minutes.
The eggplants can be friend instead, but I prefer the healthier alternative of baking this dish.
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.7mg||0 %|
|Potassium 315.1mg||8 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 3.2g|
|Protein 1.4g||2 %|
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Calories per serving: 33
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