Directions:
- Cut eggplant into 1/2-in. thick slices, then cut into 1/2-in. cubes. In a nonstick skillet, saute eggplant in oil until lightly browned, about 5 minutes. Add onions, garlic and zucchini; cook 3 minutes. Add the tomatoes, celery, parsley, basil, seasoning blend and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- Remove from the heat; stir in Romano cheese. Pour into greased 13-in. x 9-in. baking dish coated with cooking spray. Combine crumbs and butter; sprinkle on top.
- Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.78 Kcal (661 kJ) | ||
| Calories from fat | 69.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.77g | 12% | |
|---|---|---|---|
| Cholesterol | 16.85mg | 6% | |
| Sodium | 213.31mg | 9% | |
| Potassium | 399.36mg | 8% | |
| Total Carbs | 16.2g | 5% | |
| Sugars | 6.19g | 25% | |
| Dietary Fiber | 3.96g | 16% | |
| Protein | 6.67g | 13% | |
| Vitamin C | 12.9mg | 21% | |
| Iron | 0.7mg | 4% | |
| Calcium | 165.3mg | 17% | |
| Amount Per 100 g | |||
| Calories | 84.67 Kcal (354 kJ) | ||
| Calories from fat | 37.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.17g | 12% | |
|---|---|---|---|
| Cholesterol | 9.04mg | 6% | |
| Sodium | 114.47mg | 9% | |
| Potassium | 214.31mg | 8% | |
| Total Carbs | 8.69g | 5% | |
| Sugars | 3.32g | 25% | |
| Dietary Fiber | 2.12g | 16% | |
| Protein | 3.58g | 13% | |
| Vitamin C | 6.9mg | 21% | |
| Iron | 0.4mg | 4% | |
| Calcium | 88.7mg | 17% | |
* 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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