Faux Fried Eggplant (Aubergine)

1. Peel eggplant, if desired.

2. SLice lengthwise or crosswise, about 1/4" thick.

3. Salt heavily and allow to stand 30 minutes.

4. Rinse well several times and drain.

5. Preheat oven to 400*.

6. Lightly brush cookie sheet with olive oil.

7. Mix bread crumbs and parmesan.

8. Dip eggplant slices first in egg then in crumbs, coating well.

9. Plce on prepared cookie sheet, then drizzle with olive oil.

10. Bake 15-20 minutes, turn, and bake 15 minutes longer or until brown.

11. Spoon a dab of marinara sauce and a bit of provolone cheese on each slice.

12. Return to oven to melt cheese.

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Nutrient	Quantity
Total fats	13.51 g
Protein	44.56 g
Carbohydrates	32.72 g
Energy	439 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1064 g
Water	83.03 g
Aspartic acid	1.329 g
Calcium, Ca	696 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.018 g
Lutein + zeaxanthin	503 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.022 g
Fatty acids, total saturated 22:0	0.004 g
Carotene, beta	10.4 g
Niacin	0.235 mg
Vitamin A, RAE	192 g
Fatty acids, total trans-polyenoic	0.012 g
Arginine	0.82 g
Riboflavin	0.497 mg
Fatty acids, total trans-polyenoic 22:4	0.013 g
Tocopherol, beta	0.01 mg
Fatty acids, total polyunsaturated 15:0	0.008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.036 g
Fatty acids, total saturated 20:1	0.0878 g
Glutamic acid	1.673 g
Sodium, Na	1062 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2906 g
Total lipid (fat)	13.51 g
Manganese, Mn	0.028 mg
Proline	0.512 g
Fatty acids, total saturated 16:0	3.2734 g
Fatty acids, total polyunsaturated 16:1 t	0.003 g
Fatty acids, total saturated 8:0	0.0488 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.531 g
Choline, total	306.12 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.012 g
Fatty acids, total polyunsaturated 18:1 t	0.023 g
Sugars, total	1.57 g
Serine	0.971 g
Fatty acids, total saturated 10:0	0.1068 g
Fatty acids, total saturated 18:0	1.2958 g
Fatty acids, total saturated 20:4 undifferentiated	0.188 g
Vitamin B-6	0.25 mg
Selenium, Se	65.34 g
Ash	6.18 g
Vitamin D	82 IU
Fatty acids, total saturated 18:1 undifferentiated	4.4158 g
Pantothenic acid	1.533 mg
Phenylalanine	0.68 g
Copper, Cu	0.088 mg
Betaine	0.3 mg
Thiamin	0.08 mg
Retinol	191.2 g
Methionine	0.38 g
Iron, Fe	5.75 mg
Carbohydrate, by difference	32.72 g
Phosphorus, P	758 mg
Folate, total	67 g
Dihydrophylloquinone	0.1 g
Tocopherol, gamma	0.5 mg
Fatty acids, total saturated 4:0	0.1336 g
Alanine	0.735 g
Cholesterol	388 mg
Valine	0.858 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.023 g
Fatty acids, total saturated 18:2 undifferentiated	1.6454 g
Glycine	0.432 g
Glucose (dextrose)	0.37 g
Fatty acids, total saturated 14:0	0.4346 g
Zinc, Zn	3.69 mg
Isoleucine	0.671 g
Tocopherol, delta	0.06 mg
Fatty acids, total saturated 12:0	0.112 g
Fatty acids, total polyunsaturated	2.0598 g
Fatty acids, total saturated 14:1	0.007 g
Tocotrienol, gamma	0.01 mg
Fatty acids, total polyunsaturated 17:1	0.012 g
Leucine	1.086 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.012 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	660.8 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.007 g
Folate, DFE	67 g
Tryptophan	0.167 g
Fatty acids, total polyunsaturated 16:1 c	0.198 g
Fatty acids, total polyunsaturated 18:1 c	3.388 g
Fatty acids, total saturated 20:0	0.003 g
Fatty acids, total saturated 6:0	0.0768 g
Tyrosine	0.499 g
Vitamin B-12	1.77 g
Vitamin K (phylloquinone)	0.62 g
Fatty acids, total saturated	5.614 g
Histidine	0.309 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.012 g
Fatty acids, total monounsaturated	4.8148 g
Threonine	0.556 g
Folate, food	67 g
Fatty acids, total polyunsaturated 17:0	0.022 g
Vitamin D (D2 + D3)	2 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.001 g
Cryptoxanthin, beta	9 g
Vitamin D3 (cholecalciferol)	2 g
Vitamin E (alpha-tocopherol)	1.082 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.058 g
Fatty acids, total trans	0.038 g
Fatty acids, total trans-monoenoic	0.026 g
Magnesium, Mg	44 mg
Lysine	0.912 g
Potassium, K	618 mg
Cystine	0.272 g
Fluoride, F	1.1 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	0	0	0	0
Parmesan cheese	1 cup	296	32	4
Egg	2	143	0.72	9.51
eggplant	1	0	0	0
breadcrumb	1 cup	0	0	0
provolone cheese	0	0	0	0
marinara sauce	0	0	0	0