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Ingredients
US|METRIC
6 SERVINGS
- 2 cups plain dry bread crumb
- 1 1/2 cups grated Parmesan cheese
- 2 eggplant (peeled and cut into 1/4-inch slices about 2 lbs.)
- 4 eggs
- 1 jar pasta sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 tsp. italian seasoning
- 1/4 tsp. garlic powder
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Directions
- Preheat oven to 350°. Combine bread crumbs with 1/2 cup Parmesan cheese, Italian seasoning and garlic powder in medium bowl. Dip eggplant slices in egg mixture, then bread crumb mixture. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake 25 minutes or until eggplant is golden.
- Evenly spread 1 cup Pasta Sauce in 13 x 9-inch baking dish. Layer 1/2 of the baked eggplant slices, then 1 cup sauce and 1/2 cup Parmesan cheese; repeat. Cover with aluminum foil and bake 45 minutes. Remove foil and sprinkle with mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.
NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol190mg63% |
| Sodium1100mg46% |
| Potassium900mg26% |
| Protein24g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber9g36% |
| Sugars15g |
| Vitamin A30% |
| Vitamin C10% |
| Calcium50% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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