Directions:
- Trim eggplant tops and slice across widthwise into disks 1 and 1/2 inches thick. On one side of each disk, make crisscross incisions, spaced 1 inch apart; do not cut all the way through.
- Spread eggplant slices on inside wall of large colander; set over a bowl, and sprinkle with salt. Let stand 30-45 minutes.
- Preheat oven to 450F
- In baking pan large enough to accommodate eggplant slices in one layer, smear bottom lightly with olive oil. Place eggplant in pan in single layer, crosshatched side up.
- Sprinkle garlic and parsley over eggplant evenly, and press into cuts. Add salt and pepper to taste. Pour 1/2 of olive oil over eggplant, getting as much as you can into cuts.
- Place pan on top shelf of oven. After 5 minutes, remove pan, pour the rest of olive oil over eggplant, and return to oven Bake for at least 15 minutes, until eggplant is very tender.
- From /
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 188.37 Kcal (789 kJ) | ||
| Calories from fat | 177.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.76g | 30% | |
|---|---|---|---|
| Sodium | 2.34mg | 0% | |
| Potassium | 104.99mg | 2% | |
| Total Carbs | 3.27g | 1% | |
| Sugars | 1.55g | 6% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 0.58g | 1% | |
| Vitamin C | 3.3mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 10.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 305.92 Kcal (1281 kJ) | ||
| Calories from fat | 288.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.09g | 30% | |
|---|---|---|---|
| Sodium | 3.79mg | 0% | |
| Potassium | 170.51mg | 2% | |
| Total Carbs | 5.31g | 1% | |
| Sugars | 2.52g | 6% | |
| Dietary Fiber | 1.99g | 5% | |
| Protein | 0.95g | 1% | |
| Vitamin C | 5.4mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 16.6mg | 1% | |
* 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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