Directions:
- Preheat oven at 375 degrees. Lightly oil a oven-safe dish. Wash and cut the eggplant into 1/2 inch slices. Place the eggplant slices evenly in the dish.
- Mix the oil, garlic, basil, and oregano and drizzle over the eggplant evenly. Bake for 25-35 minutes, until the eggplants begin to brown. Remove from oven.
- Flip over each slice of eggplant. Place cheese on top of each slice, then cover all the slices evenly with tomato sauce. Return to oven.
- Cook for another 15-20 minutes until the cheese is melting and bubbling. Remove from oven. Serve alone or with pasta or risotto.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 644.62 Kcal (2699 kJ) | ||
| Calories from fat | 414 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46g | 71% | |
|---|---|---|---|
| Cholesterol | 98.19mg | 33% | |
| Sodium | 1370.94mg | 57% | |
| Potassium | 1074.56mg | 23% | |
| Total Carbs | 31.31g | 10% | |
| Sugars | 19.94g | 80% | |
| Dietary Fiber | 10.79g | 43% | |
| Protein | 29.91g | 60% | |
| Vitamin C | 9.3mg | 16% | |
| Iron | 0.3mg | 2% | |
| Calcium | 815.5mg | 82% | |
| Amount Per 100 g | |||
| Calories | 130.18 Kcal (545 kJ) | ||
| Calories from fat | 83.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.29g | 71% | |
|---|---|---|---|
| Cholesterol | 19.83mg | 33% | |
| Sodium | 276.87mg | 57% | |
| Potassium | 217.01mg | 23% | |
| Total Carbs | 6.32g | 10% | |
| Sugars | 4.03g | 80% | |
| Dietary Fiber | 2.18g | 43% | |
| Protein | 6.04g | 60% | |
| Vitamin C | 1.9mg | 16% | |
| Iron | 0.1mg | 2% | |
| Calcium | 164.7mg | 82% | |
* 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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