Directions:
- Trim the eggplants and cut them into 1/4 inch thick slices.
- Layer the slices in a colander, sprinkling each layer with salt.
- Let drain for 30 minutes.
- Rinse the eggplant and pat dry.
- Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
- Fry the slices, in a single layer, turning once, until browned on both sides.
- Drain on paper towels.
- Preheat the oven to 350.
- Spread a thin layer of tomato sauce in a shallow baking dish.
- Make a layer of eggplant slices, overlapping them slightly.
- Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
- Repeat the layering, ending with eggplant, sauce, and grated cheese.
- Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
- Let stand for 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.42 Kcal (655 kJ) | ||
| Calories from fat | 30.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.4g | 5% | |
|---|---|---|---|
| Cholesterol | 16.11mg | 5% | |
| Sodium | 822.85mg | 34% | |
| Potassium | 538.05mg | 11% | |
| Total Carbs | 14.27g | 5% | |
| Sugars | 9.4g | 38% | |
| Dietary Fiber | 5g | 20% | |
| Protein | 17g | 34% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 1.1mg | 6% | |
| Calcium | 489.1mg | 49% | |
| Amount Per 100 g | |||
| Calories | 71 Kcal (297 kJ) | ||
| Calories from fat | 13.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 5% | |
|---|---|---|---|
| Cholesterol | 7.31mg | 5% | |
| Sodium | 373.51mg | 34% | |
| Potassium | 244.24mg | 11% | |
| Total Carbs | 6.48g | 5% | |
| Sugars | 4.27g | 38% | |
| Dietary Fiber | 2.27g | 20% | |
| Protein | 7.72g | 34% | |
| Vitamin C | 1.6mg | 6% | |
| Iron | 0.5mg | 6% | |
| Calcium | 222mg | 49% | |
* 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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