Directions:
- Cut eggplant into 1/4-inch-thick slices. Arrange eggplant, in batches, in a vegetable steamer over boiling water. Cover and steam 8 to 10 minutes or until tender. Drain on paper towels, and set aside.
- Heat chicken broth in a large saucepan over medium-high heat until hot. Add mushrooms, onion, celery, green onions, and green pepper. Saute until vegetables are tender. Remove from heat; add tomato sauce and next 6 ingredients, stirring well. Set aside.
- Arrange half of eggplant slices in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Spoon half of tomato mixture over eggplant; sprinkle 1/4 cup mozzarella cheese over tomato mixture. Repeat procedure with remaining eggplant, tomato mixture, and mozzarella cheese. Top with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 48.94 Kcal (205 kJ) | ||
| Calories from fat | 5.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.67g | 1% | |
|---|---|---|---|
| Cholesterol | 2.23mg | 1% | |
| Sodium | 107.97mg | 4% | |
| Potassium | 376.83mg | 8% | |
| Total Carbs | 9.14g | 3% | |
| Sugars | 5.58g | 22% | |
| Dietary Fiber | 3.66g | 15% | |
| Protein | 2.63g | 5% | |
| Vitamin C | 10.5mg | 18% | |
| Iron | 0.5mg | 3% | |
| Calcium | 49.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 36.39 Kcal (152 kJ) | ||
| Calories from fat | 4.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.49g | 1% | |
|---|---|---|---|
| Cholesterol | 1.66mg | 1% | |
| Sodium | 80.28mg | 4% | |
| Potassium | 280.2mg | 8% | |
| Total Carbs | 6.8g | 3% | |
| Sugars | 4.15g | 22% | |
| Dietary Fiber | 2.73g | 15% | |
| Protein | 1.96g | 5% | |
| Vitamin C | 7.8mg | 18% | |
| Iron | 0.4mg | 3% | |
| Calcium | 36.9mg | 5% | |
* 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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