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Ingredients
US|METRIC
7 SERVINGS
- 1 eggplant (small/medium, sliced into ½ inch rounds)
- 1 red bell pepper (cut into strips and then ½ inch pieces)
- 2 medium carrots (peeled and cut into ½ inch rounds)
- 5 cloves garlic (minced)
- 1/4 cup fresh basil (finely chopped)
- 1/4 cup olive oil (divided)
- 4 tsp. sea salt (divided)
- 2 tsp. pepper (divided)
- 1 1/2 cups shredded Parmesan cheese (freshly, divided)
- 3/4 cup breadcrumbs (choice, divided)
- 1 onion (small/medium, peeled and sliced into rings)
- 1 medium zucchini (sliced into ¼ inch rounds)
- 1 yellow summer squash (medium, sliced into ¼ inch rounds)
- 2 tomatoes (medium/large, sliced into ¼ inch rounds)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium1740mg73% |
| Potassium530mg15% |
| Protein10g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A80% |
| Vitamin C70% |
| Calcium25% |
| Iron6% |
* 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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