Arrange eggplant in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Cover; bake at 425 degrees for 10 minutes. Turn eggplant over; cook, uncovered, 10 minutes. Let cool slightly. Fill each pita half with 2 eggplant slices, 1 tomato slice, 1/2 tablespoon of cheese, 1/2 tablespoon onion, and basil leaves. Yield: 4 servings. Per serving: 620 Calories; 6g Fat (7% calories from fat); 24g Protein; 135g Carbohydrate; 6mg Cholesterol; 466mg Sodium Recipe by: Cooking Light, June 1995, page 74 Posted to MC-Recipe Digest V1 #411 by firstname.lastname@example.org on Jan 28, 1997.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (206g)|
|Recipe Makes: 4|
|Calories from Fat: 35 (23%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 12.6mg||4 %|
|Sodium 313.1mg||11 %|
|Potassium 413.8mg||11 %|
|Total Carbohydrate 25.1g||7 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 20.1g|
|Protein 6.2g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 155
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.