Directions:
- Slice the eggplant, into thin little circles. You should end up with about 20 or so little circles. Quickly dip each slice in olive oil, remove quickly and scrape off excess- eggplant is like a sponge and will absorb to much of the oil if left to soak.
- Mix the parmesan, oregano, cumin, salt, and pepper in a small bowl. Stir to combine. After dipping each eggplant slice in olive oil, dip into herbs, covering both sides. Place on a baking sheet.
- Put in oven on 180 degrees celcius, bake for 15 minutes, or until soft when poked with fork and golden brown.
- Serve with marinara sauce for dipping, or reheat and serve in a sandwich with mozzerella and marinara.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1312.25 Kcal (5494 kJ) | ||
| Calories from fat | 1119.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 124.43g | 191% | |
|---|---|---|---|
| Cholesterol | 31.6mg | 11% | |
| Sodium | 1058.79mg | 44% | |
| Potassium | 1217.64mg | 26% | |
| Total Carbs | 35.58g | 12% | |
| Sugars | 19.16g | 77% | |
| Dietary Fiber | 17.79g | 71% | |
| Protein | 22.23g | 44% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 4mg | 22% | |
| Calcium | 740.6mg | 74% | |
| Amount Per 100 g | |||
| Calories | 209.29 Kcal (876 kJ) | ||
| Calories from fat | 178.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.84g | 191% | |
|---|---|---|---|
| Cholesterol | 5.04mg | 11% | |
| Sodium | 168.86mg | 44% | |
| Potassium | 194.2mg | 26% | |
| Total Carbs | 5.67g | 12% | |
| Sugars | 3.06g | 77% | |
| Dietary Fiber | 2.84g | 71% | |
| Protein | 3.54g | 44% | |
| Vitamin C | 1.5mg | 16% | |
| Iron | 0.6mg | 22% | |
| Calcium | 118.1mg | 74% | |
* 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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