Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
| Calories | 104.2 | Total Fat | 3.3 g |
|---|---|
| Saturated Fat | 1.8 g |
| Polyunsaturated Fat | 0.3 g |
| Monounsaturated Fat | 0.9 g |
| Cholesterol | 7.2 mg |
| Sodium | 186.9 mg |
| Potassium | 509.0 mg |
| Total Carbohydrate | 14.9 g |
| Dietary Fiber | 4.4 g |
| Sugars | 0.0 g |
| Protein | 6.0 g |
| Vitamin A | 14.9 % | Vitamin B-12 | 2.3 % |
|---|---|
| Vitamin B-6 | 9.9 % |
| Vitamin C | 19.0 % |
| Vitamin D | 0.0 % |
| Vitamin E | 1.9 % |
| Calcium | 13.9 % |
| Copper | 7.3 % |
| Folate | 10.1 % |
| Iron | 4.8 % |
| Magnesium | 8.6 % |
| Manganese | 13.8 % |
| Niacin | 7.1 % |
| Pantothenic Acid | 6.2 % |
| Phosphorus | 12.5 % |
| Riboflavin | 7.4 % |
| Selenium | 4.5 % |
| Thiamin | 8.6 % |
| Zinc | 4.0 % |
*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 eggplant with parmesan
View the full Baked eggplant with parmesan Recipe & Instructions
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 eggplant with parmesan
42 calories of Parmesan Cheese, shredded, (2 tbsp)
36 calories of Eggplant, fresh, (0.25 eggplant, unpeeled (approx 1-1/4 lb))
19 calories of Red Ripe Tomatoes, (0.50 large whole (3" dia))
8 calories of Balsamic Vinegar, (1 tbsp)
Calories per serving of Baked eggplant with parmesan
42 calories of Parmesan Cheese, shredded, (2 tbsp)
36 calories of Eggplant, fresh, (0.25 eggplant, unpeeled (approx 1-1/4 lb))
19 calories of Red Ripe Tomatoes, (0.50 large whole (3" dia))
8 calories of Balsamic Vinegar, (1 tbsp)
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