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Eggplant Pomodoro Recipe

Looking for an easy Eggplant Pomodoro recipe? Learn how to make Eggplant Pomodoro using healthy ingredients.


Submitted by echosdream

Makes 16 servings



Sliced, baked eggplant with tomato sauce mixture

Recipe Ingredients for Eggplant Pomodoro

1000 grams Eggplant
12 tsp Whole Grain Dijon Prepared Mustard
12 tbsp Omega Plus Light Mayonnaise
4 serving VIGO ITALIAN BREAD CRUMB
3 medium raw Tomato Roma
1 1tsp Grapeseed Oil
2 cloves, raw Garlic

Recipe Directions for Eggplant Pomodoro

  1. Preheat oven to 400 degrees F, and coat a cookie sheet with foil. Combine mayonnaise and mustard in a bowl until well blended.

  2. Coat each slice of eggplant with the mayo/mustard mixture and then coat each slice with vegan breadcrumbs.

  3. Arrange coated eggplant slices on prepared cookie sheet and bake for 45 minutes.

  4. While eggplant is baking, saute diced tomatoes, basil, and garlic in olive oil until well heated, and set aside. Serve baked eggplant with a generous portion of tomato mixture. Enjoy!

Categories

Vegetables

Nutrition Facts
Serving Size 114.8g
Amount Per Serving
Calories
92
Calories from Fat
45
% Daily Value*
Total Fat
5.0g
8%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
4mg
1%
Sodium
285mg
12%
Potassium
104mg
3%
Total Carbohydrates
12.9g
4%
Dietary Fiber
2.3g
9%
Sugars
3.1g
Protein
2.0g
Vitamin A 2% Vitamin C 5%
Calcium 1% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
B+
  Good points
  • Low in saturated fat
  • Low in cholesterol
  •   Bad points
  • High in sodium
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