9 Ingredients
  • 1/4 cup olive oil
  • 2 garlic cloves, finely chopped
  • 1/4 teaspoon dried hot red-pepper flakes
  • 1 (15-ounce) can crushed tomatoes
  • 1/2 teaspoon salt
  • 1/4 cup coarsely chopped fresh basil
  • 1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)
  • 4 small Italian eggplants (1/2 pound each)
  • 16 thin slices whole-milk mozzarella (from a 1-lb block; not fresh)
Nutrition
399
20% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, vegetarian, gluten-​free
     

Fat

44% 29

Saturated

53% 11

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 2

Carbs

7% 21

Carbs (net)

- 13

Fiber

30% 8

Sugars

- 12

Sugars, added

- 0

Protein

38% 19

Cholesterol

17% 50

Sodium

39% 945

Calcium

43% 428

Magnesium

15% 63

Potassium

17% 795

Iron

13% 2

Zinc

22% 2

Phosphorus

47% 331

Vitamin A

15% 136

Vitamin C

16% 15

Thiamin (B1)

15% 0

Riboflavin (B2)

24% 0

Niacin (B3)

16% 3

Vitamin B6

28% 0

Folate equivalent (total)

15% 60

Folate (food)

- 60

Folic acid

- 0

Vitamin B12

57% 1

Vitamin D

2% 0

Vitamin E

27% 4

Vitamin K

23% 28
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