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Ingredients
US|METRIC
8 SERVINGS
- 3 eggplants (medium, peeled, cut lengthwise into 1/2-inch slices, about 6 slices per eggplant)
- 1/4 cup extra virgin olive oil
- 2 garlic cloves (minced)
- 1 Tbsp. herb mix (dried Italian)
- 1 tsp. coarse salt
- freshly ground black pepper
- 8 oz. provolone cheese (sliced)
- 1 cup shredded Parmesan cheese
- 5 cups marinara sauce (favorite)
- 8 fresh basil leaves (whole)
- nonstick cooking spray
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium1380mg57% |
| Potassium1040mg30% |
| Protein17g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber11g44% |
| Sugars19g |
| Vitamin A35% |
| Vitamin C15% |
| Calcium40% |
| Iron15% |
* 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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