Directions:
- Heat oven to 350 degrees.
- Grease square baking dish, 8X8X2-inches.
- Heat 1/2-inch water to boiling in a 2-quart saucepan.
- Add eggplant. Cover and heat to boiling; reduce heat to medium-high.
- Cook 5 minutes; drain.
- Mix corn chips and cheese.
- Spread half of the eggplant in baking dish; spoon half of the tomato sauce over the eggplant.
- Sprinkle with half of the corn chip mixture.
- Repeat with remaining eggplant, tomato sauce and corn chip mixture.
- Bake uncovered about 30 minutes or until bubbly around edges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 39.7 Kcal (166 kJ) | ||
| Calories from fat | 8.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.99g | 2% | |
|---|---|---|---|
| Cholesterol | 2.97mg | 1% | |
| Sodium | 96.3mg | 4% | |
| Potassium | 139.14mg | 3% | |
| Total Carbs | 3.9g | 1% | |
| Sugars | 2.52g | 10% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 3.96g | 8% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 63.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 53.39 Kcal (224 kJ) | ||
| Calories from fat | 11.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.33g | 2% | |
|---|---|---|---|
| Cholesterol | 3.99mg | 1% | |
| Sodium | 129.51mg | 4% | |
| Potassium | 187.12mg | 3% | |
| Total Carbs | 5.25g | 1% | |
| Sugars | 3.39g | 10% | |
| Dietary Fiber | 2.36g | 7% | |
| Protein | 5.32g | 8% | |
| Vitamin C | 1.7mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 85.7mg | 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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