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Ingredientes
- 2 sm eggplant, cut in 1/2 inch sl
- 2 Tbsp. veg. oil
- 1 pkt Italian herb mix
- 15 ounce tomato sauce parsley, chopped
- 6 x garlic cloves, chopped
- 1/4 c. cooking wine
- 10 ounce mozzarella cheese, sliced
Direcciones
- Marinate for of the garlic cloves (chopped) overnight (or possibly for 8 hrs) in the tomato sauce, herb mix and wine. Then coat a medium-size casserole pan with the oil and layer the eggplant, sprinkled with remaining 2 chopped garlic cloves. Pour 3/4 of the tomato mix over eggplant and layer mozzarella cheese on top. Add in remaining tomato mix. Sprinkle with chopped parsley.
- Bake at 350F for 45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 4 servings | |
| Calories 332 | |
| Calories from Fat 191 | 58% |
| Total Fat 21.37g | 27% |
| Saturated Fat 8.28g | 33% |
| Trans Fat 0.18g | |
| Cholesterol 38mg | 13% |
| Sodium 471mg | 20% |
| Potassium 523mg | 15% |
| Total Carbs 15.51g | 4% |
| Dietary Fiber 6.4g | 21% |
| Sugars 5.05g | 3% |
| Protein 20.6g | 33% |
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