10 Ingredients
  • 2 large eggplants
  • 1 teaspoon Kosher salt
  • 1/2 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 large clove garlic, grated
  • Freshly cracked black pepper
  • 1 1/2 cups marinara sauce, divided
  • 9 ounces fresh mozzarella, torn in small chunks
  • 4 tablespoons finely grated Parmigiano Reggiano
  • 4 teaspoons pesto sauce or pistou
Nutrition
655
33% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, vegetarian, gluten-​free
     

Fat

75% 49

Saturated

75% 15

Trans

- 0

Monounsaturated

- 25

Polyunsaturated

- 4

Carbs

11% 33

Carbs (net)

- 21

Fiber

50% 13

Sugars

- 20

Sugars, added

- 0

Protein

49% 25

Cholesterol

21% 62

Sodium

55% 1319

Calcium

57% 570

Magnesium

21% 89

Potassium

26% 1203

Iron

14% 3

Zinc

28% 3

Phosphorus

64% 447

Vitamin A

20% 180

Vitamin C

11% 10

Thiamin (B1)

16% 0

Riboflavin (B2)

32% 0

Niacin (B3)

39% 6

Vitamin B6

40% 1

Folate equivalent (total)

24% 94

Folate (food)

- 94

Folic acid

- 0

Vitamin B12

68% 2

Vitamin D

2% 0

Vitamin E

50% 7

Vitamin K

39% 47
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