Directions:
- Cover bottom of lightly oiled (or non-stick), medium -sized baking dish with layer of potato slices and season.
- Add layer of zucchini slices, season and sprinkle with parsley
- Add layer of eggplant, half the garlic, half the tomato, more zucchini.
- Repeat each step.
- Pour on remaining oil, and add enough water just to cover.
- Bake uncovered in low medium oven for 45 min, or until the potatoes are fork tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 659.7 Kcal (2762 kJ) | ||
| Calories from fat | 368.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.92g | 63% | |
|---|---|---|---|
| Sodium | 142.61mg | 6% | |
| Potassium | 2353.88mg | 50% | |
| Total Carbs | 65.04g | 22% | |
| Sugars | 17.1g | 68% | |
| Dietary Fiber | 13.73g | 55% | |
| Protein | 13.89g | 28% | |
| Vitamin C | 101.2mg | 169% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 4.6mg | 26% | |
| Calcium | 157.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 78.05 Kcal (327 kJ) | ||
| Calories from fat | 43.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.84g | 63% | |
|---|---|---|---|
| Sodium | 16.87mg | 6% | |
| Potassium | 278.48mg | 50% | |
| Total Carbs | 7.7g | 22% | |
| Sugars | 2.02g | 68% | |
| Dietary Fiber | 1.62g | 55% | |
| Protein | 1.64g | 28% | |
| Vitamin C | 12mg | 169% | |
| Vitamin A | 0.3mg | 76% | |
| Iron | 0.5mg | 26% | |
| Calcium | 18.6mg | 16% | |
* 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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