Directions:
- In a small bowl not too deep, mix breadcrumb, parmesan and oregano. Put the flour in another bowl not too deep and the eggs in another one. Dip the slices of eggplant in the flour, flipping them to coat well (shake the excess of flour). Then, soak in beaten eggs, then in the breadcrumbs.
- Put slices of eggplant on a baking sheet that has greased foil paper. Sprinkle with oil. Cook in a preheated oven of 400 F for 15 to 18 minutes or until softened and golden/crispy (flip at mid-cooking). When ready to serve, put a little bit of warm marinara sauce. Sprinkle with basil and parmesan, if wanted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.06 Kcal (1173 kJ) | ||
| Calories from fat | 126.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.07g | 22% | |
|---|---|---|---|
| Cholesterol | 84.04mg | 28% | |
| Sodium | 544.99mg | 23% | |
| Potassium | 333.94mg | 7% | |
| Total Carbs | 31.23g | 10% | |
| Sugars | 5.2g | 21% | |
| Dietary Fiber | 5.85g | 23% | |
| Protein | 7.92g | 16% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 2mg | 11% | |
| Calcium | 117.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 136.43 Kcal (571 kJ) | ||
| Calories from fat | 61.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 22% | |
|---|---|---|---|
| Cholesterol | 40.94mg | 28% | |
| Sodium | 265.49mg | 23% | |
| Potassium | 162.68mg | 7% | |
| Total Carbs | 15.21g | 10% | |
| Sugars | 2.53g | 21% | |
| Dietary Fiber | 2.85g | 23% | |
| Protein | 3.86g | 16% | |
| Vitamin C | 1.1mg | 4% | |
| Iron | 1mg | 11% | |
| Calcium | 57.3mg | 12% | |
* 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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