Directions:
- Preheat oven to 450°F.
- Line 2 large jellyroll pans with aluminum foil and spray with cooking spray. Arrange eggplant and garlic on one pan. Place tomatoes, onion, and bell pepper on 2nd pan. Spray all vegetables with cooking spray and sprinkle lightly with salt and pepper.
- Roast vegetables at 450F for 30 minutes, removing garlic when browned and soft (after about 10-15 minutes).
- Top eggplant slices with polenta slices and cheese.
- Squeeze garlic from cloves; mix garlic and beans into tomato mixture.
- Return both pans to oven and roast 10 minutes longer.
- Arrange polenta-eggplant slices onto serving plate, spoon tomato-bean mixture over.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 580.81 Kcal (2432 kJ) | ||
| Calories from fat | 70.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.86g | 12% | |
|---|---|---|---|
| Cholesterol | 25.23mg | 8% | |
| Sodium | 427.06mg | 18% | |
| Potassium | 1942.55mg | 41% | |
| Total Carbs | 103.01g | 34% | |
| Sugars | 17.18g | 69% | |
| Dietary Fiber | 20.76g | 83% | |
| Protein | 27.4g | 55% | |
| Vitamin C | 71.7mg | 119% | |
| Vitamin A | 3mg | 100% | |
| Iron | 17.9mg | 99% | |
| Calcium | 309.6mg | 31% | |
| Amount Per 100 g | |||
| Calories | 91.72 Kcal (384 kJ) | ||
| Calories from fat | 11.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.24g | 12% | |
|---|---|---|---|
| Cholesterol | 3.98mg | 8% | |
| Sodium | 67.44mg | 18% | |
| Potassium | 306.75mg | 41% | |
| Total Carbs | 16.27g | 34% | |
| Sugars | 2.71g | 69% | |
| Dietary Fiber | 3.28g | 83% | |
| Protein | 4.33g | 55% | |
| Vitamin C | 11.3mg | 119% | |
| Vitamin A | 0.5mg | 100% | |
| Iron | 2.8mg | 99% | |
| Calcium | 48.9mg | 31% | |
* 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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