Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange eggplant rounds on a baking sheet;lightly coat with olive oil.
- Bake eggplant rounds in preheated oven until hot, about 5 minutes.
- Flip the eggplant rounds; top with Parmesan cheese in an even layer to cover. Return eggplant to oven and bake until the cheese is melted, about 5 minutes.
- Drop a dollop of tomato sauce into the center of each eggplant round; top with Cheddar cheese.
- Bake until Cheddar cheese is bubbling, about 5 minutes more. Season with salt and pepper to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 314.02 Kcal (1315 kJ) | ||
| Calories from fat | 187.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.8g | 32% | |
|---|---|---|---|
| Cholesterol | 41.58mg | 14% | |
| Sodium | 1143.45mg | 48% | |
| Potassium | 433.6mg | 9% | |
| Total Carbs | 16.65g | 6% | |
| Sugars | 8.92g | 36% | |
| Dietary Fiber | 4.22g | 17% | |
| Protein | 15.7g | 31% | |
| Vitamin C | 5mg | 8% | |
| Iron | 0.8mg | 5% | |
| Calcium | 429.4mg | 43% | |
| Amount Per 100 g | |||
| Calories | 153.49 Kcal (643 kJ) | ||
| Calories from fat | 91.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.17g | 32% | |
|---|---|---|---|
| Cholesterol | 20.32mg | 14% | |
| Sodium | 558.91mg | 48% | |
| Potassium | 211.94mg | 9% | |
| Total Carbs | 8.14g | 6% | |
| Sugars | 4.36g | 36% | |
| Dietary Fiber | 2.06g | 17% | |
| Protein | 7.67g | 31% | |
| Vitamin C | 2.5mg | 8% | |
| Iron | 0.4mg | 5% | |
| Calcium | 209.9mg | 43% | |
* 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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