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Add a photoServings: 6
Ingredients
- 1 x eggplant Salt Extra virgin olive oil Seasoned dry bread crumbs
- 1 c. grated Parmesan cheese
- 2 x Large eggs or possibly 3 egg whites, lightly beaten Marinara sauce Provolone cheese
Directions
- Peel eggplant, if you like. Slice lengthwise or possibly crosswise into 1/4-inch thick slices. Salt heavily and allow to stand 30 min. Rinse well, several times, then drain.
- Preheat oven to 400 degrees. Lightly brush a cookie sheet with extra virgin olive oil. Mix bread crumbs and Parmesan cheese. Dip eggplant slices in egg, then coat proportionately in bread crumb mix. Place on prepared cookie sheet, then drizzle with extra virgin olive oil. Bake 15 to 20 min.
- Turn eggplant slices and continue baking 15 min or possibly till golden brown and crisp. (Watch carefully so they don't overbrown.) Spoon marinara sauce over each slice and top with provolone cheese. Return to oven and bake just till sauce is warm and cheese is melted.
- 6 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 6 servings | |
| Calories 95 | |
| Calories from Fat 57 | 60% |
| Total Fat 6.4g | 8% |
| Saturated Fat 3.39g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 278mg | 12% |
| Potassium 43mg | 1% |
| Total Carbs 0.8g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.28g | 0% |
| Protein 8.48g | 14% |
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