Directions:
- Cut eggplant into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt. Let stand for 30 minutes. Rinse under cold water and pat dry with paper towels.
- In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another shallow bowl, beat eggs. Dip eggplant into eggs, then coat with crumb mixture.
- In a large skillet, cook eggplant in 2 tablespoons oil for 2 minutes on each side or until lightly browned. Transfer to an ungreased 13-in. x 9-in. baking dish. In the same skillet, saute the green pepper, onion and mushrooms in remaining oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant. Top with tomatoes.
- Bake, uncovered, at 350° for 25 minutes. Place cheese slices over the top. Bake 25-30 minutes longer or until cheese is lightly browned. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.8 Kcal (845 kJ) | ||
| Calories from fat | 95.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.64g | 16% | |
|---|---|---|---|
| Cholesterol | 84.86mg | 28% | |
| Sodium | 1180.78mg | 49% | |
| Potassium | 452.64mg | 10% | |
| Total Carbs | 19.5g | 7% | |
| Sugars | 6.33g | 25% | |
| Dietary Fiber | 4.4g | 18% | |
| Protein | 8.22g | 16% | |
| Vitamin C | 26.2mg | 44% | |
| Iron | 1.6mg | 9% | |
| Calcium | 93.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 91.26 Kcal (382 kJ) | ||
| Calories from fat | 43.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.81g | 16% | |
|---|---|---|---|
| Cholesterol | 38.38mg | 28% | |
| Sodium | 533.99mg | 49% | |
| Potassium | 204.7mg | 10% | |
| Total Carbs | 8.82g | 7% | |
| Sugars | 2.86g | 25% | |
| Dietary Fiber | 1.99g | 18% | |
| Protein | 3.72g | 16% | |
| Vitamin C | 11.8mg | 44% | |
| Iron | 0.7mg | 9% | |
| Calcium | 42.3mg | 9% | |
* 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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