Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
| Calories | 191.3 | Total Fat | 0.4 g |
|---|---|
| Saturated Fat | 0.1 g |
| Polyunsaturated Fat | 0.1 g |
| Monounsaturated Fat | 0.0 g |
| Cholesterol | 18.9 mg |
| Sodium | 684.5 mg |
| Potassium | 503.1 mg |
| Total Carbohydrate | 27.4 g |
| Dietary Fiber | 5.5 g |
| Sugars | 9.6 g |
| Protein | 22.0 g |
| Vitamin A | 18.7 % | Vitamin B-12 | 5.0 % |
|---|---|
| Vitamin B-6 | 8.8 % |
| Vitamin C | 23.5 % |
| Vitamin D | 2.5 % |
| Vitamin E | 5.4 % |
| Calcium | 3.8 % |
| Copper | 6.9 % |
| Folate | 10.6 % |
| Iron | 8.4 % |
| Magnesium | 6.8 % |
| Manganese | 10.8 % |
| Niacin | 6.5 % |
| Pantothenic Acid | 7.3 % |
| Phosphorus | 6.0 % |
| Riboflavin | 17.2 % |
| Selenium | 6.2 % |
| Thiamin | 7.4 % |
| Zinc | 2.9 % |
*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 Eggplant and Ricotta Bake
View the full Eggplant and Ricotta Bake 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 Eggplant and Ricotta Bake
68 calories of Ricotta cheese, fat-free, (3.75 oz)
45 calories of Kraft Fat Free Mozarella Cheese, (0.25 cup)
30 calories of Eggplant, fresh, (0.25 eggplant, peeled (yield from 1-1/4 lb))
22 calories of Del Monte Petite Cut Diced Tomatoes, (0.44 cup)
20 calories of Tomato Sauce, (0.25 cup)
8 calories of Egg substitute, liquid (Egg Beaters), (0.06 cup)
Calories per serving of Eggplant and Ricotta Bake
68 calories of Ricotta cheese, fat-free, (3.75 oz)
45 calories of Kraft Fat Free Mozarella Cheese, (0.25 cup)
30 calories of Eggplant, fresh, (0.25 eggplant, peeled (yield from 1-1/4 lb))
22 calories of Del Monte Petite Cut Diced Tomatoes, (0.44 cup)
20 calories of Tomato Sauce, (0.25 cup)
8 calories of Egg substitute, liquid (Egg Beaters), (0.06 cup)
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