Food Faith Fitness · by Vendela Raquel★ 5.0 (2)
Eggplant Casserole
NUTRITION · PER SERVING60M COOK
CAL 13%·PRO 22%
CARBS 21G33% OF CAL
6G FIBER0G ADDED11G INTRINSIC4G OTHER11G TOTAL SUGAR
FAT 16G58% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender eggplant layered with tomato sauce, fresh basil, and melted mozzarella and parmesan cheese. This naturally gluten-free casserole is a comforting, cheesy vegetarian dinner.
mainitaliancasserole🥧 baking dish🍳 skillet🔥 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 6- 2 medium eggplants (sliced into 1/4 inch rounds)
- 1/4 cup olive oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 1 bell pepper (diced)
- 2 cups crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
At a glance
PER SERVING · TIME 60M
CAL 13%·PRO 22%
CARBS 21G33% OF CAL
6G FIBER0G ADDED11G INTRINSIC4G OTHER11G TOTAL SUGAR
FAT 16G58% OF CAL
5G SAT11G 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
- 20m
- Cook
- 40m
- Sodium
- 548mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 748mg
- Calcium
- 266mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 548MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.