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Roasted Eggplant Tomato Stacks
HEALTHY MIDWESTERN GIRL7Ingredients
45Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (medium, cut into 12, 1/2-inch thick discs)
- 4 tomatoes (large, cut into 12, 1/2 inch-thick discs, about the same width as the eggplants, see notes)
- 30 oz. white cannellini beans (drained and rinsed, about 3 1/2 cups)
- 1/2 cup fresh basil leaves (plus more for garnish, if desired)
- 1 garlic bulb
- freshly ground pepper
- sea salt
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1160mg48% |
| Potassium1580mg45% |
| Protein21g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate66g22% |
| Dietary Fiber21g84% |
| Sugars9g |
| Vitamin A30% |
| Vitamin C40% |
| Calcium15% |
| Iron30% |
* 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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