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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (1 lb.)
- 1 polenta (tube, 1 lb. cooked, see notes)
- olive oil cooking spray
- 1 onion (8 oz., peeled and chopped)
- 2 cloves garlic (peeled and pressed or minced)
- 2 Tbsp. fresh basil leaves (chopped, or 2 teaspoons dried basil)
- 14 oz. tomato purée
- salt
- pepper
- 1 1/2 cups shredded part skim mozzarella cheese (6 oz.)
- 1/3 cup grated Parmesan cheese
- 4 rosemary sprigs (fresh, optional)
- 12 breadsticks (2 to 3 oz. total)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1590mg66% |
| Potassium1270mg36% |
| Protein27g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber11g44% |
| Sugars11g |
| Vitamin A25% |
| Vitamin C45% |
| Calcium60% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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