Nutrition Facts
Serving Size | 1 |
Calories | 324 |
Total Fat | 14 g |
Saturated Fat | 7 g |
Sodium | 571 mg |
Total Carbohydrate | 31.5 g |
Dietary Fiber | 5.5 g |
Protein | 21 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Olive oil | 2 teaspoons |
Garlic cloves, minced | 3 |
Medium onion, diced | 1 |
Crushed tomato with basil | 28 ounces |
Dried oregano | 1/2 teaspoon |
Large eggs, lightly beaten | 2 |
Plain dry breadcrumbs | ¾ cup |
Eggplant (about 1¼-1½ pounds), unpeeled and cut into ¼-inch slices | 1 |
Cooking spray | |
Part-skim ricotta cheese | 1½ cups |
Part-skim mozzarella, shredded | 1 cup |
Parmesan cheese, grated | ¼ cup |