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7Ingredients
40Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup Quinoa Flour
- 1 tsp. salt
- 1 eggplant (round, about 1-1/2 pounds, sliced in 1/2-inch thick slices)
- 1/2 cup prepared pesto
- olive oil
- 1 large tomato (thinly sliced)
- 4 oz. fresh mozzarella (thinly sliced)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium770mg32% |
| Potassium770mg22% |
| Protein11g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber9g36% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C15% |
| Calcium15% |
| 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.
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Reviews(2)
Jacqueline B 7 years ago
So simple! This was incredibly easy and tasted very good. I didnt buy quinoa flour and after getting home I realized i didnt have any flour. I simply used the light pesto layer and panko breadcrumbs that I had on hand. Would definitely make again!