Ingredients:
- 8 1/2-inch-thick center-cut eggplant rounds (from 2 small eggplants)
- 1 1/2 cups fresh breadcrumbs made from crustless french bread
- 1 1/4 cups purchased marinara sauce
Directions:
- Preheat oven to 350°F. Lightly oil baking sheet. Sprinkle eggplant rounds with salt and pepper. Place flour and eggs in separate shallow bowls. Mix breadcrumbs and Parmesan cheese in another shallow bowl. Coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 4 eggplant rounds to skillet. Cook until golden brown, about 5 minutes per side; transfer to prepared sheet. Repeat with remaining oil and eggplant rounds. Spread 2 tablespoons ricotta cheese over each round. Top each with sauce and mozzarella cheese, dividing equally. Bake until rounds are heated through and cheese is melted, about 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.51 Kcal (781 kJ) | ||
| Calories from fat | 133.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.82g | 23% | |
|---|---|---|---|
| Cholesterol | 66.77mg | 22% | |
| Sodium | 263.78mg | 11% | |
| Potassium | 70.46mg | 1% | |
| Total Carbs | 1.83g | 1% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 11.78g | 24% | |
| Iron | 0.3mg | 2% | |
| Calcium | 275.9mg | 28% | |
| Amount Per 100 g | |||
| Calories | 271.26 Kcal (1136 kJ) | ||
| Calories from fat | 193.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.55g | 23% | |
|---|---|---|---|
| Cholesterol | 97.11mg | 22% | |
| Sodium | 383.65mg | 11% | |
| Potassium | 102.47mg | 1% | |
| Total Carbs | 2.67g | 1% | |
| Sugars | 0.29g | 1% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 17.13g | 24% | |
| Iron | 0.5mg | 2% | |
| Calcium | 401.3mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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