Eggplant (Aubergine) Parmesan Stacks


Food.com
40 mins (prep 15, cooking 25)
13 ingredients
4 servings
These quick stacks of roasted eggplant slices and purchased polenta makes this dish easy to prepare. Serve with a salad and French bread or bread sticks.

Categories:  served-hot , <-60-mins , pasta,-rice-and-grains , onions , italian , tomato , equipment , cheese , eggs~dairy , time-to-make , holiday , european , presentation , main-dish , grains , oven , healthy , vegetarian , vegetable , stove-top ,
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Ingredients

Nutrition

Serving Size (26.59 g)
Servings 4
Amount per Serving
Calories 75.19 Calories from Fat 8.91
% Daily Value *
Total Fat 0.99g 6.11%
Saturated Fat 0.61g 12.29%
Trans Fat 0.0g %
Cholesterol 3.94mg 5.26%
Sodium 227.0mg 37.83%
Total Carbohydrate 8.38g 11.18%
Dietary Fiber 0.03 g 0.5%
Sugars 0.31 g %
Protein 7.98g 63.86%
Vitamin A 29.91IU% Vitamin C 0.47mg%
Calcium 160.45mg% Iron 1.01mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
dried basil, tomato puree, salt and pepper, shredded part-skim mozzarella cheese, fresh rosemary
 

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