Bertolli Baked Eggplant Parmigiana

ALLRECIPES
7Ingredients
100Minutes
190Calories

Ingredients

US|METRIC
  • 1 3/4 cups Italian-seasoned dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 pounds eggplant (peeled and cut into 1/4-inch slices)
  • 4 large eggs (beaten with)
  • 3 tablespoons water
  • 8 ounces fresh mozzarella cheese (thinly sliced)
  • 48 ounces bertolli (® Tomato and Basil Sauce)
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    NutritionView More

    190Calories
    Sodium25% DV600mg
    Fat9% DV6g
    Protein20% DV10g
    Carbs8% DV25g
    Fiber20% DV5g
    Calories190Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol110mg37%
    Sodium600mg25%
    Potassium360mg10%
    Protein10g20%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber5g20%
    Sugars4g8%
    Vitamin A6%
    Vitamin C6%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.