All the classic elements of eggplant Parmesan are here. The surprise is a breading of almond flour and egg whites that bakes up tender on the inside and crispy on the exterior. Braising kale in the tomato sauce boosts the flavor and adds nutritional punch.
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Serving Size: 1 serving (52g) | ||
Recipe Makes: 4 servings | ||
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Calories: 182 | ||
Calories from Fat: 129 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 162.5mg | 6 % | |
Potassium 221.9mg | 6 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 3.5g | ||
Protein 9.4g | 13 % | |
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: 182
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