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 oil 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
Nutrition
162
8% daily value
8 servings
                                       
                                            balanced, vegetarian
     

Fat

10% 6

Saturated

9% 2

Trans

- 0

Monounsaturated

- 3

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

6% 285

Iron

9% 2

Zinc

6% 1

Phosphorus

16% 115

Vitamin A

2% 21

Vitamin C

8% 7

Thiamin (B1)

20% 0

Riboflavin (B2)

12% 0

Niacin (B3)

13% 2

Vitamin B6

10% 0

Folate equivalent (total)

13% 53

Folate (food)

- 25

Folic acid

- 17

Vitamin B12

6% 0

Vitamin D

0% 0

Vitamin E

8% 1

Vitamin K

26% 31
Comments
 
×