Balsamic Eggplant (Aubergine) Stacks Recipe

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Balsamic Eggplant (Aubergine) Stacks
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Ingredients:

Directions:

  1. Preheat oven to 200C (400F).
  2. Brush eggplant slices with olive oil and place on a tray lined with baking paper.
  3. Bake for 30 minutes, turning the slices over halfway through.
  4. Remove eggplant from the oven, drizzle with balsamic and sprinkle with salt, pepper and oregano.
  5. Top eggplant with tomato slices, drizzle with balsamic and sprinkle with salt pepper and basil.
  6. Place cheese on top of tomato and return to the over for 5 minutes, or until cheese has melted. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 306.84 Kcal (1285 kJ)
Calories from fat 184.59 Kcal
% Daily Value*
Total Fat 20.51g 32%
Cholesterol 43.13mg 14%
Sodium 555.82mg 23%
Potassium 481.99mg 10%
Total Carbs 14.18g 5%
Sugars 8.65g 35%
Dietary Fiber 5.06g 20%
Protein 18.02g 36%
Vitamin C 7mg 12%
Iron 1.9mg 11%
Calcium 540.8mg 54%
Amount Per 100 g
Calories 132.29 Kcal (554 kJ)
Calories from fat 79.59 Kcal
% Daily Value*
Total Fat 8.84g 32%
Cholesterol 18.59mg 14%
Sodium 239.64mg 23%
Potassium 207.81mg 10%
Total Carbs 6.12g 5%
Sugars 3.73g 35%
Dietary Fiber 2.18g 20%
Protein 7.77g 36%
Vitamin C 3mg 12%
Iron 0.8mg 11%
Calcium 233.2mg 54%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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