Directions:
- Preheat oven to 400F.
- Heat Italian dressing in a large skillet over medium heat.
- Add eggplant and onion and sauté, stirring occasionally, for 4 minutes or until beginning to soften.
- Add remaining vegetables and simmer for 10?15 minutes, stirring occasionally.
- Remove from heat and season with salt and pepper to taste. Add balsamic vinegar, stirring to distribute.
- Transfer to a baking dish lightly sprayed with cooking spray. Bake 25 minutes.
- If desired, after baking 20 minutes, remove dish from oven and top with Parmesan. Return to oven for final 5 minutes. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 439.99 Kcal (1842 kJ) | ||
| Calories from fat | 29.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 5% | |
|---|---|---|---|
| Cholesterol | 9.36mg | 3% | |
| Sodium | 1026.1mg | 43% | |
| Potassium | 3316.27mg | 71% | |
| Total Carbs | 84.86g | 28% | |
| Sugars | 50.49g | 202% | |
| Dietary Fiber | 27.52g | 110% | |
| Protein | 25.55g | 51% | |
| Vitamin C | 123.8mg | 206% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 32mg | 178% | |
| Calcium | 358.9mg | 36% | |
| Amount Per 100 g | |||
| Calories | 32.77 Kcal (137 kJ) | ||
| Calories from fat | 2.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.25g | 5% | |
|---|---|---|---|
| Cholesterol | 0.7mg | 3% | |
| Sodium | 76.42mg | 43% | |
| Potassium | 246.99mg | 71% | |
| Total Carbs | 6.32g | 28% | |
| Sugars | 3.76g | 202% | |
| Dietary Fiber | 2.05g | 110% | |
| Protein | 1.9g | 51% | |
| Vitamin C | 9.2mg | 206% | |
| Vitamin A | 0.1mg | 49% | |
| Iron | 2.4mg | 178% | |
| Calcium | 26.7mg | 36% | |
* 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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