Directions:
- Preheat oven to 400 degrees
- Place eggplant halves in 9x9 inch pan, cut sides up. Sprinkle each half with about 1/4 t. salt. reserve the remaining salt for later use.
- In a small skillet over medium heat, saute onions in 2 T. olive oil until translucent, about 5 min.
- Transfer onions into a small bowl and stir in the tomato, basil, parsley and remaining salt, Scoop the tomato mixture on top of the eggplant.
- Pour remaining olive oil into the bottom of the pan, cover with aluminum foil and bake for 10 min.
- Baste eggplant with the liquid in the pan, then re-cover and bake for 15 more min. Baste again and bake until eggplants are soft and tender uncovred about 20 more min. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.69 Kcal (807 kJ) | ||
| Calories from fat | 126.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.04g | 22% | |
|---|---|---|---|
| Sodium | 666.12mg | 28% | |
| Potassium | 603.17mg | 13% | |
| Total Carbs | 15.66g | 5% | |
| Sugars | 9.29g | 37% | |
| Dietary Fiber | 5.91g | 24% | |
| Protein | 3.46g | 7% | |
| Vitamin C | 17.7mg | 29% | |
| Iron | 1.3mg | 7% | |
| Calcium | 55.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 76.61 Kcal (321 kJ) | ||
| Calories from fat | 50.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.58g | 22% | |
|---|---|---|---|
| Sodium | 264.84mg | 28% | |
| Potassium | 239.81mg | 13% | |
| Total Carbs | 6.22g | 5% | |
| Sugars | 3.69g | 37% | |
| Dietary Fiber | 2.35g | 24% | |
| Protein | 1.37g | 7% | |
| Vitamin C | 7mg | 29% | |
| Iron | 0.5mg | 7% | |
| Calcium | 22.1mg | 6% | |
* 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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