Wash and cut the eggplant in round slices, brush with oil, sprinkle with italian herbs and bake for about 20 minutes. Meanwhile sautee the chopped mushrooms, zucchini, bell pepper, garlic in olive oil in a large pan.
Brush with oil an oven dish and layer the baked eggplant slices, the mushroom mixture, the tomato cut in round slices.If using ham add it now to the medley. Sprinkle with balsamic vinegar.Sprinkle parmesan on top. Add one beaten egg and basil leaves and bake for 20 minutes.Serve and enjoy.
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|Serving Size: 1 Serving (670g)|
|Recipe Makes: 2|
|Calories from Fat: 275 (66%)|
|Amt Per Serving||% DV|
|Total Fat 30.6g||41 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 20.7g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 93.7mg||29 %|
|Sodium 72.4mg||2 %|
|Potassium 1676.8mg||44 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 13.9g||55 %|
|Sugars, other 18.3g|
|Protein 10.7g||15 %|
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Calories per serving: 417
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