Directions:
- Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425° for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack.
- Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350° for 20 minutes. Uncover; bake 5-7 minutes longer or until cheese is melted. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 245.23 Kcal (1027 kJ) | ||
| Calories from fat | 132.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.75g | 23% | |
|---|---|---|---|
| Cholesterol | 7.29mg | 2% | |
| Sodium | 256.09mg | 11% | |
| Potassium | 713.16mg | 15% | |
| Total Carbs | 17.96g | 6% | |
| Sugars | 11.33g | 45% | |
| Dietary Fiber | 8.11g | 32% | |
| Protein | 13.02g | 26% | |
| Vitamin C | 13.9mg | 23% | |
| Iron | 0.1mg | 1% | |
| Calcium | 331mg | 33% | |
| Amount Per 100 g | |||
| Calories | 72.54 Kcal (304 kJ) | ||
| Calories from fat | 39.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 23% | |
|---|---|---|---|
| Cholesterol | 2.15mg | 2% | |
| Sodium | 75.75mg | 11% | |
| Potassium | 210.95mg | 15% | |
| Total Carbs | 5.31g | 6% | |
| Sugars | 3.35g | 45% | |
| Dietary Fiber | 2.4g | 32% | |
| Protein | 3.85g | 26% | |
| Vitamin C | 4.1mg | 23% | |
| Calcium | 97.9mg | 33% | |
* 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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