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6Ingredients
60Minutes
270Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (medium, sliced in 1/4″ rounds)
- olive oil spray (100%)
- 1 tsp. Himalayan pink salt
- 4 oz. ricotta (vegan, I use Kite Hill Brand)
- 24 oz. tomato sauce (I use Raos Arrabbiata)
- 1/4 cup Italian parsley
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium730mg30% |
| Potassium1220mg35% |
| Protein9g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber13g52% |
| Sugars21g |
| Vitamin A35% |
| Vitamin C25% |
| Calcium15% |
| 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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Reviews(1)
Kane 5 years ago
a little more involved than a typical casserole because of the requirement to preheat the eggplant. I used a fry pan. the result was a fresh, nicely seasoned eggplant dish. Overall well-received.