Directions:
- Preheat the oven to 400.
- Start by heating the oil in a saute pan and cooking the eggplant until very soft about 15 minutes. Add the garlic in at the last 2 minutes or so.
- Spread the eggplant and garlic mixture onto a greased 9x13 baking dish.
- Start layering the tomatoes and zucchini alternately down the dish making rows.
- Drizzle with olive oil and sprinkle with S&P and as much Italian Seasoning is desired.
- Place onion rings all over the top and and bake for 25 minutes. See Photo
- Add parmesan and bake an additional 5 minutes. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.51 Kcal (806 kJ) | ||
| Calories from fat | 87.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.69g | 15% | |
|---|---|---|---|
| Cholesterol | 25.28mg | 8% | |
| Sodium | 600.92mg | 25% | |
| Potassium | 441.17mg | 9% | |
| Total Carbs | 11.97g | 4% | |
| Sugars | 6.84g | 27% | |
| Dietary Fiber | 4.26g | 17% | |
| Protein | 15.34g | 31% | |
| Vitamin C | 11mg | 18% | |
| Iron | 0.5mg | 3% | |
| Calcium | 463.2mg | 46% | |
| Amount Per 100 g | |||
| Calories | 89.88 Kcal (376 kJ) | ||
| Calories from fat | 40.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 15% | |
|---|---|---|---|
| Cholesterol | 11.8mg | 8% | |
| Sodium | 280.58mg | 25% | |
| Potassium | 205.99mg | 9% | |
| Total Carbs | 5.59g | 4% | |
| Sugars | 3.19g | 27% | |
| Dietary Fiber | 1.99g | 17% | |
| Protein | 7.16g | 31% | |
| Vitamin C | 5.1mg | 18% | |
| Iron | 0.2mg | 3% | |
| Calcium | 216.3mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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