Directions:
- Preheat an oven to 375 degrees F.
- In a large saute pan over medium-high heat, add the olive oil. Add the eggplant and cook halfway through. Add red pepper, celery, and onion and cook for 3 to 4 minutes, or until vegetables begin to wilt. Add the basil leaves. Remove from heat. Add Parmesan, cream, bread crumbs and salt and pepper. Toss to combine.
- Place skillet in the oven and cook until heated through, about 20 minutes. Serve with grilled lamb chops.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 447.42 Kcal (1873 kJ) | ||
| Calories from fat | 254.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.33g | 44% | |
|---|---|---|---|
| Cholesterol | 42.85mg | 14% | |
| Sodium | 793.43mg | 33% | |
| Potassium | 483.2mg | 10% | |
| Total Carbs | 33g | 11% | |
| Sugars | 8.88g | 36% | |
| Dietary Fiber | 6.11g | 24% | |
| Protein | 15.8g | 32% | |
| Vitamin C | 43.9mg | 73% | |
| Iron | 1.8mg | 10% | |
| Calcium | 365.5mg | 37% | |
| Amount Per 100 g | |||
| Calories | 173.67 Kcal (727 kJ) | ||
| Calories from fat | 98.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11g | 44% | |
|---|---|---|---|
| Cholesterol | 16.63mg | 14% | |
| Sodium | 307.98mg | 33% | |
| Potassium | 187.56mg | 10% | |
| Total Carbs | 12.81g | 11% | |
| Sugars | 3.44g | 36% | |
| Dietary Fiber | 2.37g | 24% | |
| Protein | 6.13g | 32% | |
| Vitamin C | 17mg | 73% | |
| Iron | 0.7mg | 10% | |
| Calcium | 141.9mg | 37% | |
* 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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