Romano Chicken, Eggplant, and Potatoes Recipe

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Romano Chicken, Eggplant, and Potatoes
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  1. Combine first 6 ingredients in a small bowl; stir well. Set aside. Cut each potato into 6 wedges. Cut eggplants lengthwise into quarters.
  2. Place chicken and potato in a large shallow roasting pan coated with cooking spray. Coat chicken and potato with cooking spray. Bake, uncovered, at 375° for 25 minutes; turn potatoes, and add eggplant. Brush chicken and vegetables with oil; sprinkle with cheese mixture. Bake, uncovered, 20 minutes or until chicken and vegetables are done.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 169.41 Kcal (709 kJ)
Calories from fat 76.45 Kcal
% Daily Value*
Total Fat 8.49g 13%
Cholesterol 35.2mg 12%
Sodium 375.4mg 16%
Potassium 497.95mg 11%
Total Carbs 13.8g 5%
Sugars 6.96g 28%
Dietary Fiber 5.79g 23%
Protein 11.27g 23%
Vitamin C 3.4mg 6%
Iron 0.6mg 3%
Calcium 135.5mg 14%
Amount Per 100 g
Calories 80.1 Kcal (335 kJ)
Calories from fat 36.15 Kcal
% Daily Value*
Total Fat 4.02g 13%
Cholesterol 16.64mg 12%
Sodium 177.5mg 16%
Potassium 235.45mg 11%
Total Carbs 6.53g 5%
Sugars 3.29g 28%
Dietary Fiber 2.74g 23%
Protein 5.33g 23%
Vitamin C 1.6mg 6%
Iron 0.3mg 3%
Calcium 64.1mg 14%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
  • 4

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

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