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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (about 3/4 lb., peeled and cut crosswise into 8 slices about 1/2 inch thick)
- kosher salt (to taste)
- 4 plum tomatoes (large, firm ripe, about 1 lb. total, halved lengthwise and seeded)
- 4 Tbsp. extra-virgin olive oil
- 1 cup sweet onion (thin lengthwise-cut slices of, such as Maui, Vidalia or Walla Walla)
- 2 Tbsp. water
- 5 oz. spinach leaves (stemmed, about 4 cups loosely packed)
- 1 tsp. minced garlic (plus 1 garlic clove, halved)
- 1 Tbsp. pitted kalamata olives (finely chopped)
- freshly ground pepper (to taste)
- 4 whole bread slices (grain coarse country, each about 6 inches long, 4 inches wide and 3/4 inch thick)
- 4 fresh basil leaves (large, cut into chiffonade)
- 1/4 lb. low fat mozzarella cheese (shredded)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium430mg18% |
| Potassium750mg21% |
| Protein10g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A80% |
| Vitamin C40% |
| Calcium30% |
| 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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