Directions:
- Cut eggplant lengthwise into 6 (1/2-inch-thick) slices; sprinkle cut sides with salt. Place in a single layer on paper towels; let stand 1 hour.
- Stir together garlic and olive oil; let stand 5 minutes.
- Rinse eggplant with water, and pat dry. Brush eggplant and tomato with garlic mixture. Place eggplant in a single layer on baking sheets.
- Broil eggplant 5 inches from heat (with electric oven door partially open) 3 minutes on each side; cool.
- Place basil leaves on bread rounds. Top evenly with cheese, eggplant, and tomato. Drizzle with vinegar, and sprinkle with pepper. Roll up, and cut diagonally in half. Serve with salad greens, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 958.02 Kcal (4011 kJ) | ||
| Calories from fat | 497.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.32g | 85% | |
|---|---|---|---|
| Cholesterol | 75.69mg | 25% | |
| Sodium | 1619.24mg | 67% | |
| Potassium | 2015.54mg | 43% | |
| Total Carbs | 90.36g | 30% | |
| Sugars | 35.86g | 143% | |
| Dietary Fiber | 19.64g | 79% | |
| Protein | 30.67g | 61% | |
| Vitamin C | 53.6mg | 89% | |
| Iron | 5.5mg | 30% | |
| Calcium | 592.6mg | 59% | |
| Amount Per 100 g | |||
| Calories | 94.55 Kcal (396 kJ) | ||
| Calories from fat | 49.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 85% | |
|---|---|---|---|
| Cholesterol | 7.47mg | 25% | |
| Sodium | 159.81mg | 67% | |
| Potassium | 198.93mg | 43% | |
| Total Carbs | 8.92g | 30% | |
| Sugars | 3.54g | 143% | |
| Dietary Fiber | 1.94g | 79% | |
| Protein | 3.03g | 61% | |
| Vitamin C | 5.3mg | 89% | |
| Iron | 0.5mg | 30% | |
| Calcium | 58.5mg | 59% | |
* 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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