Ingredients
- ½ eggplant
- ½ tsp dried basil
- ½ tsp dried oregano
- 1/8 tsp garlic salt
- 1 cup spaghetti sauce
- 6 slices soy mozzarella cheese
- ¼ cup grated soy Parmesan cheese
How to Make It
- Preheat oven to 350°F.
- Spray an 8x8 baking dish with nonstick cooking spray.
- Wash the eggplant and cut into slices, about ¼ inch thick.
- Mix together the dried basil, dried oregano, garlic salt, and the spaghetti sauce.
- Lay eggplant slices flat in the dish. Spoon the spaghetti sauce over the top. Cover the eggplant with foil and bake for 20 minutes. When cooked, lay the soy mozzarella slices on top.
- Bake for another 3 to 5 minutes, until the cheese melts. Top with Parmesan cheese and serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 120 kcal Calories from Fat: 45 kcal |
|
% Daily Value*
|
| Total Fat 5 g 14% |
Trans Fat 0.0 g |
carbohydrates 13 g 10% |
Protein 10 g 20% |
* 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. |