9 Ingredients
  • 1 small eggplant (about 1 pound)
  • 4 tbsp. olive oil
  • 1 tsp. salt
  • fresh-ground black pepper
  • 1 lb. boneless
  • 2 c. canned crushed tomatoes in thick puree
  • ½ lb. fresh mozzarella
  • ⅓ c. grated Parmesan cheese
  • ¼ c. lightly packed basil leaves
Nutrition
390
20% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, vegetarian, gluten-​free
     

Fat

45% 29

Saturated

55% 11

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 2

Carbs

5% 16

Carbs (net)

- 11

Fiber

21% 5

Sugars

- 9

Sugars, added

- 0

Protein

38% 19

Cholesterol

17% 51

Sodium

31% 736

Calcium

45% 454

Magnesium

13% 55

Potassium

13% 634

Iron

13% 2

Zinc

22% 2

Phosphorus

47% 329

Vitamin A

15% 139

Vitamin C

15% 13

Thiamin (B1)

12% 0

Riboflavin (B2)

22% 0

Niacin (B3)

14% 2

Vitamin B6

23% 0

Folate equivalent (total)

10% 42

Folate (food)

- 42

Folic acid

- 0

Vitamin B12

59% 1

Vitamin D

2% 0

Vitamin E

26% 4

Vitamin K

22% 27
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