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Stacked Eggplant (Aubergine) Parmesan Recipe

Stacked Eggplant (Aubergine) Parmesan Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

Directions:

Cut ends off eggplant & slice into 1/2-inch thickenesses.
Peel onion & tomato & slice into 1/4-inch slices.
Stack eggplant, tomato, & onion, salting each layer lightly, in a greased flat baking dish.
Add small pat of margarine/butter to top of each stack.
Cover tightly with foil.
Bake at 350F for 1 hour.
Remove foil & sprinkle with parmesan cheese.
Bake uncovered 10 minutes prior to serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	51.82 Kcal (217 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	6.07mg	0%
Potassium	424.79mg	9%
Total Carbs	12.07g	4%
Sugars	7.45g	30%
Dietary Fiber	4.64g	19%
Protein	1.98g	4%
Vitamin C	11.3mg	19%
Calcium	23.5mg	2%

Amount Per 100 g
Calories	26.24 Kcal (110 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	3.07mg	0%
Potassium	215.08mg	9%
Total Carbs	6.11g	4%
Sugars	3.77g	30%
Dietary Fiber	2.35g	19%
Protein	1g	4%
Vitamin C	5.7mg	19%
Calcium	11.9mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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