Recipe Details
Ingredients
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3largeeggplant, peeled and thinly sliced
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2largeeggs, beaten
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4cupsItalian seasoned bread crumbs
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6cupsspaghetti sauce, divided
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1(16 ounce) packagemozzarella cheese, shredded and divided
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½cupgrated Parmesan cheese, divided
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½teaspoondried basil
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place in a single layer on a baking sheet.
Dotdash Meredith Food Studios
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Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.
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Spread spaghetti sauce to cover the bottom of a 9×13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses.
Dotdash Meredith Food Studios
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Repeat layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle basil on top.
Dotdash Meredith Food Studios
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Bake in the preheated oven until golden brown, about 35 minutes.
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Serve hot and enjoy!
DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories487 | |
| % Daily Value * | |
| Total Fat 16g |
21% |
| Saturated Fat 7g |
34% |
| Cholesterol 73mg |
24% |
| Sodium 1663mg |
72% |
| Total Carbohydrate 62g |
23% |
| Dietary Fiber 9g |
31% |
| Total Sugars 20g |
|
| Protein 24g |
48% |
| Vitamin C 5mg |
5% |
| Calcium 512mg |
39% |
| Iron 4mg |
23% |
| Potassium 815mg |
17% |
* 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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