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Servings: 1
11 g protein
21 g carbs
9 g fat
201 kcal

Instructions

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Remove both the ends of the eggplant and cut slices of ¾ inch each. Then sprinkle salt on each of the slices and keep them aside for at least half hour.
  • Now prepare sauce. For this, heat a little oil in the pan and sauté some diced garlic pieces. Then add diced tomatoes, dried oregano and dried Italian seasoning and continue cooking until the mixture thickens.
  • Now take a oven/baking sheet and lightly coat it with oil and cover it with the eggplant slices. Then lightly coat the slices with oil and sprinkle them with dried Italian seasoning. Roast them for 20 minutes until nice and crispy.
  • In the meantime slice the basil leaves and combine them with grated mozzarella and parmesan cheese.
  • After roasting the eggplant slices for 20 minutes, take them out and cover them in the tomato mixture and cheese mixture.
  • Place the baking tray back in the oven and let the cheese melt.
  • Just before serving sprinkle red pepper flakes, if you like that kind of thing :)

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 201 kcal

Calories from Fat 81


% Daily Values*


Total Fat 9 g

12.86%


Saturated Fat 1.56 g

6.5%



Polyunsaturated Fat 0.62 g



Monounsaturated Fat 3.39 g



Cholesterol 6 mg

2.4%



Sodium 694 mg

30.17%



Potassium 373 mg



Total Carbohydrate 21 g

6.77%


Dietary Fiber 4.51 g

14.09%



Sugars 4.97 g

5.52%



Protein 11 g


Vitamin A 3.44%

Vitamin C 7.5%


Calcium 11.7%

Iron 7.69%


* Nutritional Values are estimated and may vary

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