Preparation

1. Preheat oven to 350°F.

2. In a saucepan, heat oil over medium-high. Add tomatoes, tomato sauce, lemon juice, 2 Tbsp Italian seasoning & 2 tsp garlic powder. Reduce heat & simmer, stirring occasionally.

3. Meanwhile, in a small bowl, mix crackers, remaining garlic powder & Italian seasoning, onion powder & pepper.

4. Place flour, whisked eggs & cracker mixture each in separate bowls. Coat eggplant in flour, dip in egg & cover in cracker mixture.

5. Cover a large baking sheet with foil & lightly coat with cooking spray. Put eggplant on sheet & lightly cover with cooking spray. Bake 30-40 minutes, or until golden brown.

6. Top with tomato sauce & cheese. Serve immediately.

Tips

Search for no-salt-added or low sodium canned products to lower sodium content in this meal!

Nutrition Facts

8 servings per recipe
Serving size (220g)
Amount per serving
Calories
220
% Daily Value*
Total Fat 8g 10%
    Saturated Fat 2.5g 13%
    Trans Fat 0g  
Cholesterol 100mg 33%
Sodium 190mg
8%
Total Carbohydrate 29g 0%
    Dietary Fiber 5g 18%
    Total Sugars 6g  
Includes 0g Added Sugars
0%
Protein 9g  
Vitamin D 1mcg 6%
Calcium 104mg 8%
Iron 2mg 10%
Potassium 563mg 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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