Directions:
- Preheat oven to 375F. Cut eggplant into 1/2 thick slices; sprinkle both sides with 3 teaspoons
- Salt.
- Place in a deep dish; cover and let stand for 30 minute Rinse with cold water; drain and dry on paper towels.
- Cut eggplant in 1/2 cubes; saute in oil til lightly browned.
- Add onions, garlic and zucchini; cook 3 minute Add tomatoes, celery, parsley, basil, pepper and remaining salt; bring to a boil.
- Reduce heat; cover and simmer for 10 minute Remove from heat; stir in Romano cheese.
- Pour into a greased 9 x 13 baking dish.
- Combine crumbs and butter; sprinkle on top.
- Bake, uncovered, for 15 minutes. Sprinkle with mozzarella.
- Bake 5 minutes longer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.01 Kcal (703 kJ) | ||
| Calories from fat | 85.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.46g | 15% | |
|---|---|---|---|
| Cholesterol | 17.04mg | 6% | |
| Sodium | 1209.26mg | 50% | |
| Potassium | 390.86mg | 8% | |
| Total Carbs | 13.28g | 4% | |
| Sugars | 6.12g | 24% | |
| Dietary Fiber | 3.89g | 16% | |
| Protein | 8.31g | 17% | |
| Vitamin C | 12.7mg | 21% | |
| Iron | 0.6mg | 3% | |
| Calcium | 230.8mg | 23% | |
| Amount Per 100 g | |||
| Calories | 80.71 Kcal (338 kJ) | ||
| Calories from fat | 40.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.55g | 15% | |
|---|---|---|---|
| Cholesterol | 8.18mg | 6% | |
| Sodium | 580.93mg | 50% | |
| Potassium | 187.77mg | 8% | |
| Total Carbs | 6.38g | 4% | |
| Sugars | 2.94g | 24% | |
| Dietary Fiber | 1.87g | 16% | |
| Protein | 3.99g | 17% | |
| Vitamin C | 6.1mg | 21% | |
| Iron | 0.3mg | 3% | |
| Calcium | 110.9mg | 23% | |
* 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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