Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1 large tomato, sliced very thin
- 1 cup canned crushed tomatoes
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon salt (optional)
- 1 medium eggplant, sliced very thin
- 8 ounces shredded part-skim mozzarella cheese
Directions
1.Preheat oven to 425°F.
2.In a medium nonstick skillet, heat olive oil over medium heat. Sauté onion until tender, about 2-3 minutes. Transfer to an 8x8 or 9x13 baking dish.
3.Sauté the garlic for 1 minute. Add the crushed tomato, basil, oregano, and salt, and cook gently over medium-low heat for 10 minutes.
4.Spread a layer of this mixture over the onion layer.
5.Add a layer of eggplant and follow with a layer of tomato.
6.Sprinkle 1/3 of the mozzarella cheese over top.
7.Repeat layers of eggplant, tomato, and cheese until you use all ingredients. Finish with a layer of mozzarella cheese.
8.Cover with aluminum foil and bake for 25 minutes, or until vegetables are tender.
9.Uncover and bake 10-15 minutes, or until layer of cheese is light brown