Directions:
- Saute the onions in 2 tbsps olive oil until tender but not browned.
- Remove from pan.
- Add 2 more tbsps oil and saute green pepper 5 minutes, Remove.
- Add 2 mor tbsps oil and saute eggplant on each side 2 minutes.
- Remove.
- Add remaining oil and saute zucchini for 3 minutes.
- Rmove.
- Arrange alternating layers of the sauteed vegetables and tomatoes in a casserole dish.
- Sprinkle each layer with garlic, and salt and pepper.
- Cover and bake 45 minutess in 325 degree oven.
- Remove cover and turn oven up to 400 degrees.
- Prinkle with parmesan cheese and cook further 5 minutess.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.68 Kcal (870 kJ) | ||
| Calories from fat | 142.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.82g | 24% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 2% | |
| Sodium | 684.22mg | 29% | |
| Potassium | 441.29mg | 9% | |
| Total Carbs | 13.06g | 4% | |
| Sugars | 7.04g | 28% | |
| Dietary Fiber | 4.29g | 17% | |
| Protein | 4.62g | 9% | |
| Vitamin C | 73.7mg | 123% | |
| Iron | 0.2mg | 1% | |
| Calcium | 97.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 91.4 Kcal (383 kJ) | ||
| Calories from fat | 62.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.96g | 24% | |
|---|---|---|---|
| Cholesterol | 2.42mg | 2% | |
| Sodium | 301.15mg | 29% | |
| Potassium | 194.23mg | 9% | |
| Total Carbs | 5.75g | 4% | |
| Sugars | 3.1g | 28% | |
| Dietary Fiber | 1.89g | 17% | |
| Protein | 2.03g | 9% | |
| Vitamin C | 32.4mg | 123% | |
| Iron | 0.1mg | 1% | |
| Calcium | 43.1mg | 10% | |
* 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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