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Ingredients
US|METRIC
8 SERVINGS
- 3 lb. eggplants (about 3 smallish or 2 medium)
- 1/4 cup extra virgin olive oil (divided)
- freshly ground black pepper
- fine sea salt
- 1 medium yellow onion (finely chopped)
- 2 cloves garlic (pressed or minced)
- 1/4 cup tomato paste
- 28 oz. crushed tomatoes (preferably the fire-roasted variety*)
- 1/4 cup chopped fresh basil (roughly, plus additional basil for garnish)
- 1 tsp. balsamic vinegar
- 1 pinch red pepper flakes
- 6 oz. part skim mozzarella cheese (freshly grated, about 1 ½ cups, packed)
- 2 oz. freshly grated Parmesan cheese (about 1 cup)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium540mg23% |
| Potassium820mg23% |
| Protein12g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber8g32% |
| Sugars5g |
| Vitamin A20% |
| Vitamin C25% |
| Calcium30% |
| Iron8% |
* 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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