Directions:
- Trim and wash eggplant; do not remove skin.
- Cut crosswise into 1/4 inch slices.
- Place on baking sheet, put a cup on one end of baking sheet to make it tilt (so that liquid that drains off will gather at one end); sprinkle eggplant slices with salt and let drain 30 minutes.
- Preheat oven to 400 degrees F.
- Lightly oil a 12 x 8 inch baking dish.
- Rinse eggplant and pat dry.
- Beat eggs in shallow bowl.
- Spread half of the breadcrumbs on large platter.
- Dip each eggplant slice first in the egg, letting excess drip back into bowl, then into the breadcrumbs, shaking off excess.
- Place slices as they are breaded onto a baking sheet.
- Heat 1/4 cup of olive oil in large skillet over medium-high heat until rippling.
- Add enough eggplant slices to fin in one layer without crowding and saute on both sides until lightly-browned, 2-3 minutes per side.
- Transfer to paper toweling to drain as the slices become done.
- Continue, adding more oil if necessary.
- When finished frying eggplant, add mushrooms, olives and spinach to same skillet, reduce heat to medium.
- Saute, stirring frequently, until spinach has just wilted, about 2 minutes.
- Remove from heat.
- Make a layer of half the eggplant slices in baking dish.
- Spread ricotta cheese evenly over; sprinkle with Parmesan, then cover with mushroom mixture.
- Add remaining eggplant slices; pour on 2 cups marinara sauce and top with slices of mozzarella.
- Bake until hot and bubbly, about 20-25 minutes.
- Let stand 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 719.74 Kcal (3013 kJ) | ||
| Calories from fat | 396.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.01g | 68% | |
|---|---|---|---|
| Cholesterol | 107.5mg | 36% | |
| Sodium | 1651.74mg | 69% | |
| Potassium | 1037.24mg | 22% | |
| Total Carbs | 35.99g | 12% | |
| Sugars | 13.06g | 52% | |
| Dietary Fiber | 8.84g | 35% | |
| Protein | 45.94g | 92% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 4.2mg | 23% | |
| Calcium | 1228.5mg | 123% | |
| Amount Per 100 g | |||
| Calories | 129.05 Kcal (540 kJ) | ||
| Calories from fat | 71.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.89g | 68% | |
|---|---|---|---|
| Cholesterol | 19.28mg | 36% | |
| Sodium | 296.17mg | 69% | |
| Potassium | 185.98mg | 22% | |
| Total Carbs | 6.45g | 12% | |
| Sugars | 2.34g | 52% | |
| Dietary Fiber | 1.59g | 35% | |
| Protein | 8.24g | 92% | |
| Vitamin C | 1.6mg | 15% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.8mg | 23% | |
| Calcium | 220.3mg | 123% | |
* 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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