Directions:
- Cut eggplants into diagonal slices. Dredge in flour.
- Beat together egg, oil, salt, and pepper. Dip eggplant slices in egg mixture, then in seasoned breadcrumbs.
- Place in a baking pan sprayed with cooking spray and cover loosely with foil.
- Bake at 400 for 15 minutes.
- Unwrap, top each slice of eggplant with a slice of tomato, and sprinkle with shredded mozzarella.
- Return to oven and bake 10 minutes longer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.28 Kcal (968 kJ) | ||
| Calories from fat | 54.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.07g | 9% | |
|---|---|---|---|
| Cholesterol | 32.48mg | 11% | |
| Sodium | 1024.83mg | 43% | |
| Potassium | 508.71mg | 11% | |
| Total Carbs | 30.8g | 10% | |
| Sugars | 7.86g | 31% | |
| Dietary Fiber | 7.32g | 29% | |
| Protein | 14.83g | 30% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 1.4mg | 8% | |
| Calcium | 349mg | 35% | |
| Amount Per 100 g | |||
| Calories | 92.17 Kcal (386 kJ) | ||
| Calories from fat | 21.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 9% | |
|---|---|---|---|
| Cholesterol | 12.95mg | 11% | |
| Sodium | 408.41mg | 43% | |
| Potassium | 202.73mg | 11% | |
| Total Carbs | 12.27g | 10% | |
| Sugars | 3.13g | 31% | |
| Dietary Fiber | 2.92g | 29% | |
| Protein | 5.91g | 30% | |
| Vitamin C | 3.1mg | 13% | |
| Iron | 0.6mg | 8% | |
| Calcium | 139.1mg | 35% | |
* 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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