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9Ingredients
65Minutes
150Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Italian eggplants (medium)
- 1/2 cup diced onion
- 4 garlic cloves (minced)
- 1 1/3 cups celery stalks (about 3 stalks, diced)
- 14.5 oz. diced tomatoes (undrained)
- 1/3 cup parsley (chopped)
- olive oil
- salt
- freshly ground pepper
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium240mg10% |
| Potassium980mg28% |
| Protein5g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber10g40% |
| Sugars9g |
| Vitamin A30% |
| Vitamin C50% |
| Calcium8% |
| 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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Reviews(1)
Stewart a year ago
Very Flavorful! The mandolin worked great to make eggplant slices. A little tricky to roll the eggplant after it got soft from frying. Would make again or make in layers like a lasagna!