Eggplant Parmesan
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Eggplant Parmesan
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2 tablespoons extra virgin olive
- 1 garlic clove minced
- 4 small eggplant or one large sliced
- 1 tablespoon fresh basil
- 1 tablespoon grated Parmesan cheese
- 2 tomatoes sliced
- 1 oz. mozzarella cheese
Instructions
- Preheat oven to 425 degrees. Brush oil over each side of egglplant slices. Sprinkle with garlic. Arrange in a baking dish and bake for 15 minutes.
- Lower oven temperature to 350 degrees. Flip eggplant over. Sprinkle with basil and Parmesan cheese.
- Top with tomatoes and mozzarella cheese and bake, covered for 20 minutes.
Nutrition Information
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Calories
215kcal
(11%)
Carbohydrates
30g
(10%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
7mg
(2%)
Sodium
79mg
(3%)
Potassium
1207mg
(34%)
Fiber
15g
(60%)
Sugar
18g
(36%)
Vitamin A
703IU
(14%)
Vitamin C
19mg
(21%)
Calcium
97mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 7mg | 2% |
| Sodium | 79mg | 3% |
| Potassium | 1207mg | 26% |
| Fiber | 15g | 60% |
| Sugar | 18g | 36% |
| Vitamin A | 703IU | 14% |
| Vitamin C | 19mg | 21% |
| Calcium | 97mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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