Directions:
- Heat oven to 425.
- Spray Baking sheet with cooking spray.
- Cut the eggplant into 1/2 inch slices, arrange the eggplant on the sheet in a single layer, Bake 20 mins or until eggplant is tender, turning halfway though baking.
- Stir the soup, Milk, cheese in a small bowl, Put half of the eggplant, half of the tomatoes, half of the onion, half the basil, and half the soup mixture in the prepared dish. Repeat the layers. Mix the bread crumbs and the parsley with the oil in a small bowl. sprinkle the bread crumb mixture over the soup Mixture.
- Reduce the Oven temp to 400.
- Bake for 25 min or until hot and topping is golden brown.
- Let stand 10 mins before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.43 Kcal (605 kJ) | ||
| Calories from fat | 51.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.77g | 9% | |
|---|---|---|---|
| Cholesterol | 6.89mg | 2% | |
| Sodium | 181.62mg | 8% | |
| Potassium | 590.25mg | 13% | |
| Total Carbs | 18.03g | 6% | |
| Sugars | 10.38g | 42% | |
| Dietary Fiber | 5.17g | 21% | |
| Protein | 6.06g | 12% | |
| Vitamin C | 18.5mg | 31% | |
| Iron | 0.4mg | 2% | |
| Calcium | 143.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 48.51 Kcal (203 kJ) | ||
| Calories from fat | 17.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 9% | |
|---|---|---|---|
| Cholesterol | 2.32mg | 2% | |
| Sodium | 61.01mg | 8% | |
| Potassium | 198.27mg | 13% | |
| Total Carbs | 6.06g | 6% | |
| Sugars | 3.49g | 42% | |
| Dietary Fiber | 1.74g | 21% | |
| Protein | 2.04g | 12% | |
| Vitamin C | 6.2mg | 31% | |
| Iron | 0.1mg | 2% | |
| Calcium | 48.3mg | 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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