Preheat oven to 400 degrees. Brush both sides of eggplant slices with oil; place in single layer on baking sheets lined with parchment paper. Roast about 25 minutes, turning eggplant slices once, until lightly browned.
Meanwhile, combine onion, vinegar, sugar, marjoram and olive oil in small bowl; season to taste. Spoon onion mixture over eggplant. Serve eggplant warm or at room temperature with crusty bread.
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 120 (62%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 33.2mg||1 %|
|Potassium 264.2mg||7 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 14.4g|
|Protein 1.8g||3 %|
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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: 193
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