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Sandra O'Connor: "Followed the directions mostly (one eggplant, thi…" Read More
9Ingredients
60Minutes
170Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1/4 cup olive oil
- 2 eggplants (medium, cut into ½ thick slices)
- 2 medium zucchini (cut into ½ inch thick slices)
- 4 tomatoes (cut into ½ inch thick slices)
- 1 tsp. sea salt
- 1 tsp. black pepper
- 1 Tbsp. Herbes de Provence
- 1/2 cup breadcrumbs
- 1/3 cup Parmesan cheese
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium510mg21% |
| Potassium690mg20% |
| Protein5g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A15% |
| Vitamin C40% |
| Calcium10% |
| Iron4% |
* 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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Reviews(2)
Sandra O'Connor 4 years ago
Followed the directions mostly (one eggplant, thinner slices) and I was very happy with this recipe. I used a large baking dish and flattened the rows a bit so they weren’t totally vertical. Veggies cooked evenly. We plan to use the leftovers on a pizza sometime later this week.
Aileen A. 6 years ago
I think it would be better to marinate the veges in a bowl first so the olive oil iand herbs are distributed evenly when in the oven.