15 Ingredients
  • 1 medium eggplant (about 1 pound)
  • 1/4 teaspoon salt
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 1/2 cups fresh breadcrumbs
  • 1/2 cup (2 ounces) finely grated fresh Romano cheese, divided
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced
  • Vegetable cooking spray
  • 1 cup no-salt-added tomato sauce
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Parsley sprigs (optional)
Nutrition
194
10% daily value
6 servings
                                       
                                            vegetarian
     

Fat

9% 6

Saturated

11% 2

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

9% 28

Carbs (net)

- 24

Fiber

17% 4

Sugars

- 7

Sugars, added

- 0

Protein

16% 8

Cholesterol

3% 10

Sodium

22% 530

Calcium

17% 172

Magnesium

8% 34

Potassium

8% 377

Iron

12% 2

Zinc

8% 1

Phosphorus

22% 152

Vitamin A

3% 27

Vitamin C

10% 9

Thiamin (B1)

26% 0

Riboflavin (B2)

16% 0

Niacin (B3)

17% 3

Vitamin B6

13% 0

Folate equivalent (total)

18% 70

Folate (food)

- 33

Folic acid

- 22

Vitamin B12

8% 0

Vitamin D

0% 0

Vitamin E

7% 1

Vitamin K

32% 38
Comments
 
×