Directions:
- Slice and salt eggplant, and allow to sit for an hour. Rinse salt off. Chop tomatoes, and combine with garlic, olive oil, vinegar, salt pepper, and chilies. Allow to marinate for 30 minutes. Spread some tomatoes in the bottom of a 9 x 13 casserole dish. Layer eggplant, potatoes, tomatoes, eggplant, potatoes, and finish with the last of the tomatoes. Bake at 400 degrees for 45 minutes. Top with parmesan, and bake for 15 more minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 704.52 Kcal (2950 kJ) | ||
| Calories from fat | 341.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.93g | 58% | |
|---|---|---|---|
| Cholesterol | 25.28mg | 8% | |
| Sodium | 2985.72mg | 124% | |
| Potassium | 3333.21mg | 71% | |
| Total Carbs | 71.73g | 24% | |
| Sugars | 46.12g | 184% | |
| Dietary Fiber | 23.58g | 94% | |
| Protein | 28.27g | 57% | |
| Vitamin C | 141.9mg | 236% | |
| Iron | 0.9mg | 5% | |
| Calcium | 613.2mg | 61% | |
| Amount Per 100 g | |||
| Calories | 47.91 Kcal (201 kJ) | ||
| Calories from fat | 23.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.58g | 58% | |
|---|---|---|---|
| Cholesterol | 1.72mg | 8% | |
| Sodium | 203.03mg | 124% | |
| Potassium | 226.66mg | 71% | |
| Total Carbs | 4.88g | 24% | |
| Sugars | 3.14g | 184% | |
| Dietary Fiber | 1.6g | 94% | |
| Protein | 1.92g | 57% | |
| Vitamin C | 9.6mg | 236% | |
| Iron | 0.1mg | 5% | |
| Calcium | 41.7mg | 61% | |
* 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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