4 Serves
65 Mins
38 g
28 g
35 g
Preheat your broiler. Place sliced eggplant on a baking sheet, brush with olive oil, and broil until tender and lightly browned.
Ingredients, vitamins, and health benefits
Eggplant
Olive Oil
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ItalianVitamin E
3 mg / 15 mgVitamin K
57 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
34 µg / 400 µgCalcium
1025 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
760 mg / 1,250 mgPotassium
488 mg / 4,700 mgSodium
1781 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
16 g / 20 gCholesterol
72 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
In a saucepan, heat the cooking oil over medium heat. Sauté the onion until softened, then stir in the garlic and cook for one minute.
Layer the roasted eggplant in a baking dish, sprinkling with white cheese and Parmesan cheese between layers.
Top the final layer with the prepared onion-garlic mixture, remaining cheese, and fresh basil. Bake until bubbly and golden.
Cooking Oil
Onion
Garlic
White Cheese
Parmesan Cheese
Basil
Vitamin A
193 µg / 900 µgVitamin C
6 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
57 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
34 µg / 400 µgCalcium
1025 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
760 mg / 1,250 mgPotassium
488 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
16 g / 20 gCholesterol
72 mg / 300 mgCaffeine
0 mgNet Carbs
37
g42
g23
g
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SwedishZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgAlcohol
0 g