Recipe Details
Ingredients
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1largeegg
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1tablespoonwater
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1cupdried bread crumbs, seasoned
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1small eggplant, cut into 3/4 inch thick slices
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¼cupvegetable oil, or as needed
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1 ½cupsshredded mozzarella cheese
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¼cupspaghetti sauce
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¼teaspooncrushed red pepper flakes
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3tablespoonsgrated Parmesan cheese
Cooking Directions
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Beat together egg and water in a small bowl. Place bread crumbs in a shallow dish.
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Dip eggplant slices in egg mixture, then press in bread crumbs to coat.
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Heat oil in a large skillet over medium-high heat. Add eggplant slices to hot oil, then reduce heat to medium. Cook until golden brown and tender, 3 to 4 minutes per side. Sprinkle mozzarella cheese over eggplant during the last minute of cooking to melt.
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While eggplant is cooking, combine spaghetti sauce and red pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook on high until heated through, about 2 minutes.
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Top fried eggplant slices with sauce and Parmesan cheese to serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories644 | |
| % Daily Value * | |
| Total Fat 28g |
36% |
| Saturated Fat 14g |
72% |
| Cholesterol 167mg |
56% |
| Sodium 1866mg |
81% |
| Total Carbohydrate 64g |
23% |
| Dietary Fiber 13g |
47% |
| Total Sugars 14g |
|
| Protein 37g |
73% |
| Vitamin C 9mg |
10% |
| Calcium 662mg |
51% |
| Iron 5mg |
27% |
| Potassium 982mg |
21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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