Directions:
- Cut eggplant into 1/2-in. thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels.
- Cut eggplant into 1/2-in. cubes. Transfer to a large skillet; saute in oil until lightly browned. Add onions and zucchini; cook 3 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese.
- Pour into a greased 13-in. x 9-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.74 Kcal (753 kJ) | ||
| Calories from fat | 91.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.14g | 16% | |
|---|---|---|---|
| Cholesterol | 16.95mg | 6% | |
| Sodium | 1249.95mg | 52% | |
| Potassium | 403.47mg | 9% | |
| Total Carbs | 16.19g | 5% | |
| Sugars | 6.25g | 25% | |
| Dietary Fiber | 3.96g | 16% | |
| Protein | 6.85g | 14% | |
| Vitamin C | 13.1mg | 22% | |
| Iron | 0.7mg | 4% | |
| Calcium | 167.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 93.73 Kcal (392 kJ) | ||
| Calories from fat | 47.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.29g | 16% | |
|---|---|---|---|
| Cholesterol | 8.84mg | 6% | |
| Sodium | 651.82mg | 52% | |
| Potassium | 210.4mg | 9% | |
| Total Carbs | 8.44g | 5% | |
| Sugars | 3.26g | 25% | |
| Dietary Fiber | 2.06g | 16% | |
| Protein | 3.57g | 14% | |
| Vitamin C | 6.8mg | 22% | |
| Iron | 0.4mg | 4% | |
| Calcium | 87.3mg | 17% | |
* 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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