Directions:
- Cut 2 medium eggplants into 1/2 inch slices.
- Coat a baking pan with cooking spray and put eggplant in in a single layer.
- Coat each slice with cooking spray on both sides.
- Bake at 450 degrees until browned, about 20 minutes, turning once.
- Sprinkle eggplant with 1/4 teaspoon salt.
- Sprinkle eggplant with 1/8 teaspoon pepper.
- Allow eggplant to cool.
- Toss together 7 cups mesclun greens and 1 cup whole basil leaves.
- Divide among 4 plates.
- Top greens with eggplants and 2 large sliced tomatoes.
- Drizzle each salad with 1 tablespoon parmesan-basil dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 109.28 Kcal (458 kJ) | ||
| Calories from fat | 10.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.14g | 2% | |
|---|---|---|---|
| Cholesterol | 2.19mg | 1% | |
| Sodium | 239.61mg | 10% | |
| Potassium | 758.8mg | 16% | |
| Total Carbs | 22.62g | 8% | |
| Sugars | 12.66g | 51% | |
| Dietary Fiber | 8.02g | 32% | |
| Protein | 4.43g | 9% | |
| Vitamin C | 35mg | 58% | |
| Vitamin A | 4.1mg | 138% | |
| Iron | 141mg | 783% | |
| Calcium | 111.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 14.47 Kcal (61 kJ) | ||
| Calories from fat | 1.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 2% | |
|---|---|---|---|
| Cholesterol | 0.29mg | 1% | |
| Sodium | 31.72mg | 10% | |
| Potassium | 100.46mg | 16% | |
| Total Carbs | 2.99g | 8% | |
| Sugars | 1.68g | 51% | |
| Dietary Fiber | 1.06g | 32% | |
| Protein | 0.59g | 9% | |
| Vitamin C | 4.6mg | 58% | |
| Vitamin A | 0.5mg | 138% | |
| Iron | 18.7mg | 783% | |
| Calcium | 14.7mg | 11% | |
* 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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