Directions:
- Wash eggplant well; cut off stem portion (leave peel on).
- Slice eggplant into quarter-inch slices and brush each side with extra virgin olive oil.
- Heat a nonstick skillet over medium-high heat and brown eggplant slices until they are golden brown on each side.
- On a serving platter, arrange cooked eggplant slices.
- In a small measuring cup, combine the garlic, lemon juice, the one tbsp of extra virgin olive oil and the salt.
- Drizzle over the eggplant slices, sprinkle with parsley, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.18 Kcal (294 kJ) | ||
| Calories from fat | 34.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.81g | 6% | |
|---|---|---|---|
| Sodium | 588.52mg | 25% | |
| Potassium | 323.8mg | 7% | |
| Total Carbs | 8.84g | 3% | |
| Sugars | 4.91g | 20% | |
| Dietary Fiber | 3.72g | 15% | |
| Protein | 1.55g | 3% | |
| Vitamin C | 16.2mg | 27% | |
| Iron | 0.5mg | 3% | |
| Calcium | 26.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 50.92 Kcal (213 kJ) | ||
| Calories from fat | 24.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.76g | 6% | |
|---|---|---|---|
| Sodium | 427.01mg | 25% | |
| Potassium | 234.93mg | 7% | |
| Total Carbs | 6.42g | 3% | |
| Sugars | 3.57g | 20% | |
| Dietary Fiber | 2.7g | 15% | |
| Protein | 1.12g | 3% | |
| Vitamin C | 11.7mg | 27% | |
| Iron | 0.4mg | 3% | |
| Calcium | 19.5mg | 3% | |
* 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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