An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (3)
Easy Hot or Cold Grilled Eggplant Appetizer
NUTRITION · PER SERVING20M COOK
CAL 24%·PRO 38%
CARBS 57G48% OF CAL
25G FIBER0G ADDED37G INTRINSIC0G OTHER37G TOTAL SUGAR
FAT 22G42% OF CAL
10G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender grilled eggplant slices are layered with tomato, fresh mozzarella, and basil, then drizzled with olive oil. Serve warm or at room temperature as an elegant vegetable appetizer.
starteritalian🍪 sheet pan♨️ grill🔥 ovengluten freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 slices eggplant (¼ inch slices)
- 8 slices thick slices tomato (not too ripe, must be firm)
- 8 slices fresh mozzarella
- 6-8 leaves fresh basil chopped
- ½ teaspoon oregano (1/2 gram)
- 1-2 pinches salt
- 2-3 tablespoons olive oil for drizzling
At a glance
PER SERVING · TIME 20M
CAL 24%·PRO 38%
CARBS 57G48% OF CAL
25G FIBER0G ADDED37G INTRINSIC0G OTHER37G TOTAL SUGAR
FAT 22G42% OF CAL
10G SAT12G 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
- 15m
- Cook
- 5m
- Sodium
- 266mg
- Total sugar
- 37g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2386mg
- Calcium
- 321mg
- Iron
- 0.29mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 266MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.