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Ingredientes
- 1 c. Parmesan cheese, grated
- 3/4 c. Bread crumbs, fresh
- 1/2 c. Mayonnaise (approx)
- 1 lrg Eggplant (Aubergine)
- 1Â 1/2 c. Tomato sauce, seasoned *
- 8 ounce Mozarella, shredded
Direcciones
- * Use an Italian style prepared sauce or possibly homemade. Preheat oven to 425F. Slice the washed eggplant into 1/2" rounds (not necessary to peel). Spread both sides of the rounds with a thin layer of mayonnaise. Combine 3/4 c. of the Parmesan cheese with the breadcrumbs and coat the eggplant slices with this mix. Arrange in one layer on an oiled baking sheet and bake for 15 min. Place the eggplant slices in an overlapping fashion in an oiled 9x12" casserole, and top with tomato sauce, mozzarella and the remaining Parmesan cheese. Bake at 375F. for 20 min or possibly till cheese melts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 4 servings | |
| Calories 458 | |
| Calories from Fat 282 | 62% |
| Total Fat 31.97g | 40% |
| Saturated Fat 7.87g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 1161mg | 48% |
| Potassium 784mg | 22% |
| Total Carbs 30.66g | 8% |
| Dietary Fiber 8.3g | 28% |
| Sugars 9.61g | 6% |
| Protein 15.31g | 24% |
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