15 Ingredients
  • Extra-virgin olive oil
  • 2 large eggplant, about 2 pounds
  • Salt and pepper
  • 2 cups basic tomato sauce, recipe follows
  • 1 bunch fresh basil leaves, chiffonade
  • 1 pound fresh mozzarella, sliced 1/8-inch thick
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup fresh bread crumbs, lightly toasted under broiler
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion, 1/4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely grated
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt
Nutrition
830
42% daily value
4 servings
                                       
                                            high-​fiber, low-​carb
     

Fat

89% 58

Saturated

107% 21

Trans

- 0

Monounsaturated

- 28

Polyunsaturated

- 5

Carbs

16% 47

Carbs (net)

- 29

Fiber

71% 18

Sugars

- 24

Sugars, added

- 0

Protein

78% 39

Cholesterol

33% 99

Sodium

94% 2255

Calcium

99% 990

Magnesium

36% 142

Potassium

53% 1847

Iron

37% 7

Zinc

35% 5

Phosphorus

98% 689

Vitamin A

50% 451

Vitamin C

129% 78

Thiamin (B1)

168% 3

Riboflavin (B2)

48% 1

Niacin (B3)

31% 6

Vitamin B6

46% 1

Folate equivalent (total)

31% 122

Folate (food)

- 113

Folic acid

- 6

Vitamin B12

46% 3

Vitamin D

0% 1

Vitamin E

44% 9

Vitamin K

121% 97
Comments
 
×