Directions:
- Preheat oven to 450 degrees Fahrenheit.
- Place eggplants cut side down on a lightly oiled foil lined baking sheet.
- Until it is very tender and lightly on top and and bottom, about 45 minutes.
- Mean while heat olive oil in a large Dutch oven over medium heat.
- Add onion and saute for 5 minutes.
- Add garlic and cook for 1 more minute.
- Scoop eggplant flesh from the skins, discard skins.
- Chop flesh roughly and to the pan with the tomatoes, water, and salt.
- Bring to a boil over medium heat.
- Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.
- Top each serving with 2 tablespoons of Parmigiano Reggiano, croutons and basil.4.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.83 Kcal (874 kJ) | ||
| Calories from fat | 74.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.31g | 13% | |
|---|---|---|---|
| Cholesterol | 1.77mg | 1% | |
| Sodium | 549.98mg | 23% | |
| Potassium | 1149.96mg | 24% | |
| Total Carbs | 30.71g | 10% | |
| Sugars | 18.13g | 73% | |
| Dietary Fiber | 11.37g | 45% | |
| Protein | 7.53g | 15% | |
| Vitamin C | 25mg | 42% | |
| Iron | 2mg | 11% | |
| Calcium | 142.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 30.48 Kcal (128 kJ) | ||
| Calories from fat | 10.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 13% | |
|---|---|---|---|
| Cholesterol | 0.26mg | 1% | |
| Sodium | 80.28mg | 23% | |
| Potassium | 167.86mg | 24% | |
| Total Carbs | 4.48g | 10% | |
| Sugars | 2.65g | 73% | |
| Dietary Fiber | 1.66g | 45% | |
| Protein | 1.1g | 15% | |
| Vitamin C | 3.7mg | 42% | |
| Iron | 0.3mg | 11% | |
| Calcium | 20.8mg | 14% | |
* 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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