Directions:
- Mix together in a small bowl: parsley, red onion, garlic, 1 Tbsp salt, 1 tsp black pepper, 2 Tbsp olive oil
- In Medium skillet, heat oil and saute eggplant and red onion until soft, stirring often.
- Transfer eggplant/onion and oil into decorative 9x13 or larger, baking dish.
- Toss remaining vegetables, except the tomatoes, with the parsley garlic mixture and fold into the eggplant mixture.
- Scatter tomatoes on top.
- Cover with foil.
- Bake at 350 degrees for 30 to 45 minutes, or until vegetables are bubbly.
- While baking, prepare topping: Combine 1/2 cup chopped fresh basil leaves with your choice of cheese: 11 oz log montrachet or chevre cheese, crumbled or 1 cup grated Parmesan cheese
- Remove foil and top with basil and cheese mixture, return to oven for a scant 5 minutes.
- Serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.96 Kcal (1047 kJ) | ||
| Calories from fat | 181.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.18g | 31% | |
|---|---|---|---|
| Cholesterol | 41.25mg | 14% | |
| Sodium | 358.41mg | 15% | |
| Potassium | 399.04mg | 8% | |
| Total Carbs | 11.92g | 4% | |
| Sugars | 6.59g | 26% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 8.57g | 17% | |
| Vitamin C | 63mg | 105% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 19.1mg | 106% | |
| Calcium | 27.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 98.96 Kcal (414 kJ) | ||
| Calories from fat | 71.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.99g | 31% | |
|---|---|---|---|
| Cholesterol | 16.33mg | 14% | |
| Sodium | 141.89mg | 15% | |
| Potassium | 157.97mg | 8% | |
| Total Carbs | 4.72g | 4% | |
| Sugars | 2.61g | 26% | |
| Dietary Fiber | 1.36g | 14% | |
| Protein | 3.39g | 17% | |
| Vitamin C | 24.9mg | 105% | |
| Vitamin A | 0.4mg | 37% | |
| Iron | 7.6mg | 106% | |
| Calcium | 10.8mg | 3% | |
* 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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