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Ingredients
US|METRIC
4 SERVINGS
- 567 grams eggplant (~ 1 1/4 lbs)
- 1/2 sweet onion (large, chopped)
- 200 grams zucchini (sliced thinly)
- 1 red pepper (medium, diced)
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/2 tsp. fennel seeds
- 1/2 tsp. mustard seeds
- 1 tsp. red pepper flakes
- 3 garlic cloves (chopped)
- 227 grams cremini mushrooms (sliced)
- 1/4 tsp. black pepper
- 1 cup tomato sauce (sugar free, divided, use your favourite, I don't like sweet sauce)
- 3 cloves garlic
- 1/4 cup veggie
- grated Parmesan
- 2 Tbsp. panko (I used gluten free)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium340mg14% |
| Potassium1080mg31% |
| Protein8g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber9g36% |
| Sugars15g |
| Vitamin A35% |
| Vitamin C90% |
| Calcium10% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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