Sauteing in a reduced amount of oil helps give this classic eggplant dish a healthy twist. Add a green salad and Italian bread. Meat-free never tasted better! —Kendell Christensen, Palatine, Illinois.
1 teaspoon Tablespoon minced fresh basil or 1 dried basil
2 teaspoon Minced fresh oregano or 1/2 teaspoon dried oregano
0.5 teaspoon Salt
0.5 teaspoon White Pepper
1 inch Large eggplant, peeled and cut into 1/2 slices
4 tablespoon Olive oil
1 Jar marinara sauce
0.5 cup Grated Parmesan Cheese
Nutrition value
263
calories per serving
10 g Fat11 g Protein32 g Carbs2 g FiberOther
Current Totals
10 g Fat
11 g Protein
32 g Carbs
2 g Fiber
MacroNutrients
Carbs
32 g
Protein
11 g
Fiber
2 g
Fats
Fat
10 g
Vitamins & Minerals
Calcium
168 mg
Iron
3 mg
Vitamin A
11 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
21 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
25 mg
Manganese
0 mg
Phosphorus
153 mg
Selenium
19 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
