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Ingredients
US|METRIC
1 SERVINGS
- 2 eggs
- 3 oz. tomato
- 3 oz. eggplant (sliced)
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Directions
- Ingredients are pan-fried on the stove top. Lightly spray pan with oil beforehand, if needed. When combining the tomato and eggplant in the same skillet/pan, the tomato juice assists in browning the eggplant.
- Season with freshly ground salt and black pepper.
NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol425mg142% |
Sodium150mg6% |
Potassium530mg15% |
Protein15g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber3g12% |
Sugars5g |
Vitamin A25% |
Vitamin C20% |
Calcium8% |
Iron10% |
* 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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