Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 eggplants, about 1 lb each
- flour
- 1 egg
- 1 tbsp oil
- 1 tsp salt
- ¼ tsp pepper
- seasoned fine dry breadcrumbs
- 3 tomatoes, sliced
- 6 oz mozzarella cheese, shredded
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 bread crumbs; put in greased baking pan and cover with foil pierced with fork to make air vents.
Bake at 400°F for 15 minutes.
Unwrap, top each slice of eggplant with a slice of tomato and sprinkle with shredded cheese.
Return to oven and bake 10 minutes more or until cheese is bubbly.
Category:Cathy's Recipes
Category:Eggplant Recipes
Category:Egg Recipes
Category:Tomato Recipes
Category:Mozzarella Recipes