Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Sauce | not in our table | 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
- ½ pound eggplant, peeled and cut into ¼ inch slices
- 1 tablespoon olive oil
- ¾ cup spaghetti sauce
- ¾ cup shredded part-skim mozzarella cheese
- 2 tablespoons shredded Parmesan cheese
Directions
Brush both sides of eggplant slices with oil.
Place on an ungreased baking sheet.
Bake at 400°F for 8 minutes.
Turn and bake 7 – 8 minutes longer or until lightly browned and tender.
Cool on a wire rack.
Place one eggplant slice in each of two 10-oz. ramekins coated with nonstick cooking spray.
Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese.
Repeat layers twice.
Sprinkle with Parmesan cheese.
Bake, uncovered, at 350°F for 20 – 25 minutes or until bubbly and cheese is melted.