We really like eggplant and would rather have it baked than fried. This can be served as a side dish or main dish. Donna Wardlow-Keating, Omaha, Nebraska.
1 inch Small eggplant, peeled and cut into 1/4 slices
1 teaspoon Tablespoon minced fresh basil or 1 dried basil
1 tablespoon Grated Parmesan Cheese
1 Medium tomato, thinly sliced
0.5 cup Shredded Mozzarella Cheese
Additional basil, optional
Nutrition value
261
calories per serving
20 g Fat11 g Protein10 g Carbs2 g FiberOther
Current Totals
20 g Fat
11 g Protein
10 g Carbs
2 g Fiber
MacroNutrients
Carbs
10 g
Protein
11 g
Fiber
2 g
Fats
Fat
20 g
Vitamins & Minerals
Calcium
246 mg
Iron
1 mg
Vitamin A
689 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
56 mcg
Vitamin B12
0 mcg
Vitamin C
21 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
26 mg
Manganese
0 mg
Phosphorus
190 mg
Selenium
12 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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