Nutrition Facts
  Servings Per Recipe: 8
  Serving Size: 1 serving
Amount Per Serving
  Calories 335.9
  Total Fat 18.6 g
      Saturated Fat 7.5 g
      Polyunsaturated Fat 1.3 g
      Monounsaturated Fat 8.5 g
  Cholesterol 78.6 mg
  Sodium 630.7 mg
  Potassium 397.3 mg
  Total Carbohydrate 26.5 g
      Dietary Fiber 3.5 g
      Sugars 2.9 g
  Protein 17.1 g
  Vitamin A 22.2 %
  Vitamin B-12 18.2 %
  Vitamin B-6 11.4 %
  Vitamin C 19.8 %
  Vitamin D 3.7 %
  Vitamin E 7.5 %
  Calcium 34.2 %
  Copper 6.7 %
  Folate 10.7 %
  Iron 8.6 %
  Magnesium 8.2 %
  Manganese 12.9 %
  Niacin 5.4 %
  Pantothenic Acid     5.4 %
  Phosphorus     27.6 %
  Riboflavin 20.0 %
  Selenium 15.6 %
  Thiamin 9.7 %
  Zinc 11.2 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Baked Italian Eggplant Stacks

View the full Baked Italian Eggplant Stacks Recipe & Instructions
Submitted by: FITNESSFOODIE

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Baked Italian Eggplant Stacks

85 calories of Mozzarella Cheese, whole milk, (1 oz)

63 calories of 4C Breadcrumbs, Panko Plain, (0.19 cup)

59 calories of Parmesan Cheese, grated, (0.13 cup)

57 calories of Olive Oil, (0.03 cup)

22 calories of Eggplant, (0.63 cup (1" cubes))

19 calories of Red Ripe Tomatoes, (0.75 medium whole (2-3/5" dia))

18 calories of Egg, fresh, whole, raw, (0.25 large)

5 calories of Onions, raw, (0.13 medium (2-1/2" dia))

4 calories of Egg substitute, liquid (Egg Beaters), (0.03 cup)

3 calories of Garlic, (0.75 cloves)

1 calories of Oregano, ground, (0.13 tsp)

0 calories of Basil, (1.88 leaves)


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