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Add a photoServings: 4
Ingredients
- 1 sm. eggplant, cut in pcs
- 2 med. zucchini, sliced
- 1/2 green pepper, cut up
- 1/2 c. minced parsley
- 3/4 c. tomato sauce
- 1/2 c. extra virgin olive oil
- Basil
- Salt
- Pepper
Directions
- Parboil eggplant, zucchini and pepper. Spread eggplant, zucchini, pepper and parsley in oiled pan. Cover with tomato sauce and extra virgin olive oil. Add in basil, salt and pepper. Bake at 350 degrees for 15 min till bubbly, stirring occasionally, then at 300 degrees for 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 4 servings | |
| Calories 312 | |
| Calories from Fat 244 | 78% |
| Total Fat 27.66g | 35% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 258mg | 11% |
| Potassium 862mg | 25% |
| Total Carbs 16.65g | 4% |
| Dietary Fiber 8.1g | 27% |
| Sugars 8.06g | 5% |
| Protein 3.83g | 6% |
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