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Add a photoServings: 4
Ingredients
- 1 lg. eggplant
- 12 ounce. Mozzarella cheese slices
- 2 (15 ounce.) cans tomato sauce
- Grated Parmesan cheese
- Italian bread crumbs
Directions
- Peel eggplant and slice thin. Dip in egg and Italian bread crumbs. Brown lightly on both sides; drain. Put tomato sauce for first layer into a 9 inch square Pyrex dish. Layer eggplant, Mozzarella cheese, tomato sauce, grated Parmesan cheese. Repeat layering beginning with tomato sauce. Bake at 350 degrees for 1 1/2 hrs, covered. Serves 4-5.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 490g | |
| Recipe makes 4 servings | |
| Calories 354 | |
| Calories from Fat 160 | 45% |
| Total Fat 17.78g | 22% |
| Saturated Fat 9.38g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 1656mg | 69% |
| Potassium 1246mg | 36% |
| Total Carbs 25.65g | 7% |
| Dietary Fiber 9.4g | 31% |
| Sugars 14.41g | 10% |
| Protein 26.89g | 43% |
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