16 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 garlic clove, minced
  • 1 cup no-salt-added tomato sauce
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Parsley sprigs (optional)
Nutrition
146
7% daily value
8 servings
                                       
                                            balanced, vegetarian
     

Fat

7% 4

Saturated

8% 2

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

7% 21

Carbs (net)

- 18

Fiber

13% 3

Sugars

- 5

Sugars, added

- 0

Protein

12% 6

Cholesterol

2% 7

Sodium

17% 398

Calcium

13% 130

Magnesium

6% 26

Potassium

8% 284

Iron

9% 2

Zinc

5% 1

Phosphorus

16% 115

Vitamin A

2% 20

Vitamin C

11% 7

Thiamin (B1)

16% 0

Riboflavin (B2)

9% 0

Niacin (B3)

10% 2

Vitamin B6

7% 0

Folate equivalent (total)

13% 53

Folate (food)

- 24

Folic acid

- 17

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

4% 1

Vitamin K

36% 29
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