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Eggplant Tomato Bake

Eggplant Tomato Bake Recipe

  • 1/2 cup all-purpose flour
  • 1/2 cup dry bread crumbs
  • 2 tablespoons Italian seasoning
  • 2 eggs
  • 2 tablespoons water
  • 1 small eggplant, sliced into 1/4 inch rounds
  • 1 tablespoon peanut oil
  • 1 (14 ounce) jar spaghetti sauce
  • 1 cup ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 tomato, thinly sliced
  • 1 (8 ounce) package angel hair pasta
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 647
Total Fat 23.3g
Saturated Fat 9.7g
Cholesterol 149mg
Sodium 1114mg
Total Carbohydrate 78g
Dietary Fiber 9.8g
Sugars 14g
Protein 32.3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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