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Ingredients
US|METRIC
20 SERVINGS
- 1 eggplant (large, about 1 1/4 lb., peeled, quartered lengthwise and cut into 2-inch pieces)
- 2 Tbsp. olive oil
- salt (to taste, plus 1/2 tsp.)
- freshly ground pepper (to taste)
- 2 garlic cloves (finely chopped)
- 2 Tbsp. pine nuts
- 1 cup fresh basil leaves
- 1/2 cup parmigiano reggiano cheese (freshly grated)
- 2 Tbsp. canola oil
- 2 polenta (tubes, each about 17 oz. precooked, ends trimmed and tubes cut into 20 slices total)
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NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories80Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium220mg9% |
| Potassium210mg6% |
| Protein2g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber1g4% |
| Sugars1g |
| Vitamin A6% |
| Vitamin C8% |
| Calcium4% |
| 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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