Try this Eggplant Pomodoro recipe, or contribute your own.
Suggest a better descriptionSlice eggplant into 12-16 slices. Sprinkle with salt and let sit for 20 min. After 20 min towel off.
Roast slices on baking sheet in 450 oven for 12 min or until browned.
Cover bottom of baking dish with sauce, begin stacking eggplant, sauce & cheese. Make each stack 3 slices high.
Bake uncovered in a 350 degree oven for 15-20 min until cheese is melted and begins to brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (787g) | ||
Recipe Makes: Servings | ||
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Calories: 365 | ||
Calories from Fat: 86 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 13.6mg | 4 % | |
Sodium 1168.3mg | 40 % | |
Potassium 1980.2mg | 52 % | |
Total Carbohydrate 62.5g | 18 % | |
Dietary Fiber 24.5g | 98 % | |
Sugars, other 38g | ||
Protein 13g | 19 % | |
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: 365
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