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Add a photoServings: 4
Ingredients
- 1 lg. eggplant, cut into 1/4 inch slices
- 1 c. spaghetti sauce
- 1 c. white sauce with 1/8 teaspoon pepper
- 1 pkg. (8 ounce.) shredded Mozzarella cheese
Directions
- Microwave eggplant 4 min, covered, with a paper towel. Spread 1/4 c. spaghetti sauce over bottom of 8 inch baking dish. Arrange egg-plant slices over sauce.
- Cover with 1/4 c. spaghetti sauce, 1/3 c. white sauce and 1/3 Mozzarella cheese. Repeat layerings and top with remaining cheese. Cover dish with plastic wrap and microwave for 10 min. Let stand for 3 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 359g | |
| Recipe makes 4 servings | |
| Calories 361 | |
| Calories from Fat 178 | 49% |
| Total Fat 20.06g | 25% |
| Saturated Fat 8.45g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 787mg | 33% |
| Potassium 759mg | 22% |
| Total Carbs 26.75g | 7% |
| Dietary Fiber 7.8g | 26% |
| Sugars 12.86g | 9% |
| Protein 20.04g | 32% |
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