Directions:
- Spread small amount of tomato juice in bottom of 9x13 pan so eggplant doesn't stick
- Layer eggplant on tomato juice
- Layer onions, pepper on eggplant
- Spread rest of the tomato sauce with garlic mixed through over top of the eggplant
- Season to taste
- Cover with foil and bake for 1 hour in 325 degree oven
- Let stand for a few minutes before serving
- May also apply parmesan cheese sparingly to top of eggplant
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 487.47 Kcal (2041 kJ) | ||
| Calories from fat | 26.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 5% | |
|---|---|---|---|
| Cholesterol | 8.8mg | 3% | |
| Sodium | 1130.31mg | 47% | |
| Potassium | 3541.58mg | 75% | |
| Total Carbs | 100.56g | 34% | |
| Sugars | 56.32g | 225% | |
| Dietary Fiber | 32.83g | 131% | |
| Protein | 25.54g | 51% | |
| Vitamin C | 92.2mg | 154% | |
| Iron | 7.6mg | 42% | |
| Calcium | 465.1mg | 47% | |
| Amount Per 100 g | |||
| Calories | 34.26 Kcal (143 kJ) | ||
| Calories from fat | 1.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.21g | 5% | |
|---|---|---|---|
| Cholesterol | 0.62mg | 3% | |
| Sodium | 79.45mg | 47% | |
| Potassium | 248.94mg | 75% | |
| Total Carbs | 7.07g | 34% | |
| Sugars | 3.96g | 225% | |
| Dietary Fiber | 2.31g | 131% | |
| Protein | 1.8g | 51% | |
| Vitamin C | 6.5mg | 154% | |
| Iron | 0.5mg | 42% | |
| Calcium | 32.7mg | 47% | |
* 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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