Directions:
- Directions:.
- Sprinkle the salt onto the eggplants slices and let rest for 20 minutes.
- Rinse the salt from the eggplant slices and pat them dry.
- Form sandwiches out of 2 slices of eggplant with a slice of mozzarella and a basil leaf in the middle.
- Dredge the eggplant sandwiches in the flour.
- Dip them into the egg and then in the bread crumbs to coat.
- Fry in oil until golden brown, about 2-4 minutes each.
- Cut into four and serve with a tasty tomato sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 382.03 Kcal (1599 kJ) | ||
| Calories from fat | 51.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 9% | |
|---|---|---|---|
| Cholesterol | 66.91mg | 22% | |
| Sodium | 1391.81mg | 58% | |
| Potassium | 436.31mg | 9% | |
| Total Carbs | 40.81g | 14% | |
| Sugars | 6.9g | 28% | |
| Dietary Fiber | 8.36g | 33% | |
| Protein | 42.6g | 85% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 2mg | 11% | |
| Calcium | 1182.3mg | 118% | |
| Amount Per 100 g | |||
| Calories | 116.08 Kcal (486 kJ) | ||
| Calories from fat | 15.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.73g | 9% | |
|---|---|---|---|
| Cholesterol | 20.33mg | 22% | |
| Sodium | 422.91mg | 58% | |
| Potassium | 132.58mg | 9% | |
| Total Carbs | 12.4g | 14% | |
| Sugars | 2.1g | 28% | |
| Dietary Fiber | 2.54g | 33% | |
| Protein | 12.94g | 85% | |
| Vitamin C | 0.7mg | 4% | |
| Iron | 0.6mg | 11% | |
| Calcium | 359.2mg | 118% | |
* 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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