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Add a photoA simple but hearty recipe that adapts well to personal taste.
Ingredients
- 1 egg beaten with 2 tablespoons water
- 1 cup dry bread crumbs, if you are using fresh crumbs toast them
- 1 large eggplant or 2 medium, enough for 8 - 1/4" slices
- 1 lb fresh mozzarella cheese sliced into 8 slices
- 1 cup tomato sauce, homemade or canned
- Canola oil or olive oil
- Fresh tomato slice or chopped basil for garnish
Directions
- Beat the egg and water in shallow bowl.
- Pour bread crumbs in another shallow bowl.
- Wash and slice eggplant into 8 - 1/4" slices.
- Slice cheese into 8 slices.
- Heat very little oil in a fry pan over medium-low heat.
- Dip eggplant slices first in egg then in crumbs and fry in batches in oil.
- Drain slices well on paper towels.
- Sprinkle with a little salt and pepper.
- In a large baking pan, arrange 4 slices. Top with 4 pieces of cheese. Layer with 4 more eggplant slices and then 4 remaining pieces of cheese.
- Pour tomato sauce on top of eggplant stacks.
- If using fresh tomato, top each stack with a slice of tomato.
- Bake in a 350 degree oven for 20 minutes until cheese melts and sauce is bubbly.
- If using fresh basil, garnish and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 4 servings | |
| Calories 504 | |
| Calories from Fat 229 | 45% |
| Total Fat 25.55g | 32% |
| Saturated Fat 13.05g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 1135mg | 47% |
| Potassium 625mg | 18% |
| Total Carbs 33.0g | 9% |
| Dietary Fiber 5.5g | 18% |
| Sugars 7.59g | 5% |
| Protein 36.3g | 58% |
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