Recipe: Nutrition
Heart-Healthy
High-Fiber
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sodium
Low-Sugar
Vegetarian / Meatless
Weight Management
Directions
Prep Time
15 minutes
Cook Time
50 minutes
Ready in
1 hour, 5 minutes
- Preheat oven to 400°F. Coat a 1 1/2-quart casserole dish with nonstick cooking spray; set aside.
- Heat oil in a small nonstick skillet over medium heat. Add garlic and onion; cook and stir 1 minute. Stir in tomato paste and 1 tablespoon water.
- Combine onion mixture, eggplant, tomatoes, basil, oregano and salt; mix well. Pour into casserole dish. Cover and bake 30 minutes; stir. Bake 10 minutes more; stir. Top with Parmesan and breadcrumbs. Reduce heat to 375°F. Bake, uncovered, 10 minutes or until eggplant is tender.
Nutritional Information
Serving Size
1
Per Serving
Calories 60, Calories Fat 25, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 55mg, Carbohydrate 9g, Protein 2g
Serving Size | 1 |
Calories | 60 |
Calories Fat | 25 |
Calories (fat) extra | 42 |
Total Fat | 2g |
Total Fat (extra) | 4 |
Saturated Fat | 0g |
Saturated Fat (extra) | 3 |
Cholesterol | 0mg |
Sodium | 55mg |
Sodium (extra) | 2 |
Potassium | 312mg |
Carbohydrate | 9g |
Carbohydrate (extra) | 3 |
Fiber | 2g |
Fiber (extra) | 11 |
Sugars | 0g |
Protein | 2g |
Omega3 | 0g |
Vitamin A | 381IU |
Vitamin A (extra) | 8 |
Vitamin C | 9mg |
Vitamin C (extra) | 15 |
Iron | 0mg |
Iron (extra) | 3 |