Vegan Eggplant “Parm”

LI LIGHT (1)
Kane: "a little more involved than a typical casserole b…" Read More
6Ingredients
60Minutes
270Calories

Ingredients

US|METRIC
  • 2 eggplants (medium, sliced in 1/4″ rounds)
  • olive oil spray (100%)
  • 1 teaspoon Himalayan pink salt
  • 4 ounces ricotta (vegan, I use Kite Hill Brand)
  • 24 ounces tomato sauce (I use Raos Arrabbiata)
  • 1/4 cup Italian parsley
  • Add All to Shopping List
    Add to Meal Planner
    Made it

    NutritionView More

    270Calories
    Sodium30% DV730mg
    Fat14% DV9g
    Protein18% DV9g
    Carbs14% DV41g
    Fiber52% DV13g
    Calories270Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol20mg7%
    Sodium730mg30%
    Potassium1220mg35%
    Protein9g18%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate41g14%
    Dietary Fiber13g52%
    Sugars21g42%
    Vitamin A35%
    Vitamin C25%
    Calcium15%
    Iron10%

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

    Reviews(1)

    Kane 8 months ago
    a little more involved than a typical casserole because of the requirement to preheat the eggplant. I used a fry pan. the result was a fresh, nicely seasoned eggplant dish. Overall well-received.

    PlanShop