Ingredients
- 2 small eggplants, sliced ¼ inch
- ½ red bell pepper, diced
- ¼ cup gluten-free bran flakes or breadcrumbs
- ½ cup shredded mozzarella cheese
- 1 cup kale, chopped
- 1 egg, beaten
How to Make It
- Preheat oven to 350°F.
- Coat an 8x8 inch baking dish with oil.
- Place the bell pepper, sliced eggplant, cheese, egg, bran flakes, and kale in a bowl.
- Drizzle with oil and season with salt and pepper. Mix well to coat and transfer to the prepared baking dish. Spread in an even layer and bake in the oven for 40 minutes until the veggies are tender and the top is golden brown.
- Serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 311 kcal Calories from Fat: 126 kcal |
|
% Daily Value*
|
| Total Fat 14 g 40% |
Trans Fat 0.0 g |
carbohydrates 21 g 16% |
Dietary Fiber 10 g 26% |
Protein 16 g 32% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |