Directions:
- Preheat the oven to 425°F Coat an 8 square baking dish with cooking spray.
- Heat the oil in a nonstick skillet over medium heat. Add the onion and cook, turning once, for 5 minutes, or until lightly browned. Place in the prepared pan. Add the garlic to the same skillet and cook for 1 minute. Add the crushed tomatoes, basil, and oregano. Reduce the heat to medium-low and simmer for 10 minutes.
- Spread about 1/3 of the tomato mixture over the onion layer. Arrange 1/3 of the eggplant over the tomatoes and top with 1/3 of the sliced tomato. Top with 1/3 of the cheese. Repeat the layers two times. Cover with aluminum foil.
- Bake for 25 minutes, or until the vegetables are tender. Uncover and bake for 10-15 minutes longer, or until the cheese is lightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.22 Kcal (755 kJ) | ||
| Calories from fat | 33.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.73g | 6% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 443.07mg | 18% | |
| Potassium | 843.51mg | 18% | |
| Total Carbs | 21.66g | 7% | |
| Sugars | 12.49g | 50% | |
| Dietary Fiber | 7.83g | 31% | |
| Protein | 17.84g | 36% | |
| Vitamin C | 25.4mg | 42% | |
| Iron | 1.3mg | 7% | |
| Calcium | 477mg | 48% | |
| Amount Per 100 g | |||
| Calories | 48.55 Kcal (203 kJ) | ||
| Calories from fat | 9.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.01g | 6% | |
|---|---|---|---|
| Cholesterol | 2.05mg | 3% | |
| Sodium | 119.36mg | 18% | |
| Potassium | 227.23mg | 18% | |
| Total Carbs | 5.84g | 7% | |
| Sugars | 3.37g | 50% | |
| Dietary Fiber | 2.11g | 31% | |
| Protein | 4.81g | 36% | |
| Vitamin C | 6.8mg | 42% | |
| Iron | 0.3mg | 7% | |
| Calcium | 128.5mg | 48% | |
* 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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