Food Faith Fitness · by Christie Matherne★ 5.0 (3)
Baked Eggplant
NUTRITION · PER SERVING40M COOK
CAL 4%·PRO 2%
CARBS 7G32% OF CAL
3G FIBER0G ADDED4G INTRINSIC0G OTHER4G TOTAL SUGAR
FAT 7G70% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender roasted eggplant slices seasoned with oregano and topped with Parmesan cheese. They're simple, savory, and golden. Serve as a light vegetable side or gluten-free option.
sideamerican🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large eggplant (sliced into ½-inch rounds)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese (optional)
At a glance
PER SERVING · TIME 40M
CAL 4%·PRO 2%
CARBS 7G32% OF CAL
3G FIBER0G ADDED4G INTRINSIC0G OTHER4G TOTAL SUGAR
FAT 7G70% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 291mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 284mg
- Calcium
- 19mg
- Iron
- 0.15mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 291MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.