Directions:
- Preheat oven to 425°F.
- Scrub potatoes, dry, and prick with a fork.
- Bake for 55-60 minutes or until soft.
- Meanwhile, in a large heavy saucepan, heat oil over medium heat; add onion and garlic and sauté for 5 minutes until golden.
- Add tomatoes, eggplant, green beans, parsley, basil, thyme, salt and pepper.
- Bring to a boil then reduce heat and simmer for 20 minutes until tomatoes and eggplant begin to break down.
- Add Parmesan and stir to melt.
- Cut an'x' into potatoes and squeeze gently to open.
- Place on serving platter or individual plates and spoon tomato mixture over potatoes.
- Sprinkle with mozzarella and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.04 Kcal (796 kJ) | ||
| Calories from fat | 79.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.86g | 14% | |
|---|---|---|---|
| Cholesterol | 10.6mg | 4% | |
| Sodium | 605.64mg | 25% | |
| Potassium | 414.25mg | 9% | |
| Total Carbs | 15.37g | 5% | |
| Sugars | 6.99g | 28% | |
| Dietary Fiber | 5.52g | 22% | |
| Protein | 14.05g | 28% | |
| Vitamin C | 13.9mg | 23% | |
| Iron | 1.1mg | 6% | |
| Calcium | 396.4mg | 40% | |
| Amount Per 100 g | |||
| Calories | 84.24 Kcal (353 kJ) | ||
| Calories from fat | 35.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 14% | |
|---|---|---|---|
| Cholesterol | 4.7mg | 4% | |
| Sodium | 268.46mg | 25% | |
| Potassium | 183.62mg | 9% | |
| Total Carbs | 6.81g | 5% | |
| Sugars | 3.1g | 28% | |
| Dietary Fiber | 2.45g | 22% | |
| Protein | 6.23g | 28% | |
| Vitamin C | 6.2mg | 23% | |
| Iron | 0.5mg | 6% | |
| Calcium | 175.7mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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