Ingredients:
- 3 italian eggplant , cut lengthwise
- dried red crushed pepper to taste
- ricotta cheese (small container)
Directions:
- Scoop out eggplant from halves. Sauté in olive oil with first 7 ingredients until tender. Add tomato.
- Salt eggplant halves, let sit 10-15 minutes. Wipe off juices.
- Layer ricotta cheese, the meat mixture. Top with mozzarella.
- Bake 45 minutes - 1 hour until brown and bubbly at 350 degrees.
- Sprinkle with freshly grated Parmesan cheese.
- Number Of Servings:6 side dish servings
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.8 Kcal (749 kJ) | ||
| Calories from fat | 37.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.18g | 6% | |
|---|---|---|---|
| Cholesterol | 12.47mg | 4% | |
| Sodium | 172.38mg | 7% | |
| Potassium | 659.74mg | 14% | |
| Total Carbs | 28.85g | 10% | |
| Sugars | 12.43g | 50% | |
| Dietary Fiber | 7.76g | 31% | |
| Protein | 8.33g | 17% | |
| Vitamin C | 8mg | 13% | |
| Iron | 1.2mg | 7% | |
| Calcium | 82.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 60.25 Kcal (252 kJ) | ||
| Calories from fat | 12.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.41g | 6% | |
|---|---|---|---|
| Cholesterol | 4.2mg | 4% | |
| Sodium | 58.09mg | 7% | |
| Potassium | 222.32mg | 14% | |
| Total Carbs | 9.72g | 10% | |
| Sugars | 4.19g | 50% | |
| Dietary Fiber | 2.62g | 31% | |
| Protein | 2.81g | 17% | |
| Vitamin C | 2.7mg | 13% | |
| Iron | 0.4mg | 7% | |
| Calcium | 27.7mg | 8% | |
* 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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