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Megan Banovic: "Delicious! I used sliced mozzerella and added a l…" Read More
7Ingredients
60Minutes
380Calories
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Ingredients
US|METRIC
5 SERVINGS
- olive oil
- vegetable oil
- 2 lb. eggplant (sliced 1/4 inch thick)
- kosher salt
- 1 1/4 cups tomato sauce (see note)
- 3/4 lb. fresh mozzarella (shredded, 12 ounces; 340g)
- fresh oregano leaves (Torn, from about 4 sprigs)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat10g50% |
| Trans Fat0g |
| Cholesterol55mg18% |
| Sodium850mg35% |
| Potassium710mg20% |
| Protein18g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber8g32% |
| Sugars10g |
| Vitamin A20% |
| Vitamin C10% |
| Calcium40% |
| Iron10% |
* 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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Reviews(1)
Megan Banovic 6 years ago
Delicious! I used sliced mozzerella and added a little anchovy paste to the jar of pasta sauce to give it a little more oomph - will definitely make again!