Baked Eggplant With Tomato And Cheese

1. Heat half of the olive oil and saute onion, garlic, parsley, oregano and seasonings for 5 minutes. Set aside.

2. Preheat oven to 180 degrees celcius.

3. Halve eggplants lengthwise.

4. Heat the other half of the olive oil and gently fry the eggplant for 7 minutes.

5. Place eggplants in baking dish. Place tomato mixture on top and sprinkle with cheese.

6. Bake in oven for 30 minutes.

7. Serve hot or cold.

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Nutrient	Quantity
Total fats	27.338 g
Protein	3.2012 g
Carbohydrates	24.2628 g
Energy	342.45 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2216 g
Water	207.9013 g
Aspartic acid	0.3161 g
Calcium, Ca	72.6 mg
Lutein + zeaxanthin	27.75 g
Fiber, total dietary	4.821 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	156.43 g
Niacin	0.7938 mg
Vitamin A, RAE	13.01 g
Arginine	0.2496 g
Riboflavin	0.0892 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0062 g
Fatty acids, total saturated 20:1	0.0842 g
Glutamic acid	0.915 g
Sodium, Na	19.03 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3391 g
Total lipid (fat)	27.338 g
Manganese, Mn	0.382 mg
Fructose	3.7853 g
Proline	0.0555 g
Fatty acids, total saturated 16:0	3.1443 g
Sucrose	2.2351 g
Choline, total	19.984 mg
Sugars, total	11.3177 g
Serine	0.0695 g
Fatty acids, total saturated 18:0	0.5437 g
Vitamin B-6	0.309 mg
Selenium, Se	1.993 g
Ash	1.2967 g
Fatty acids, total saturated 18:1 undifferentiated	19.2885 g
Pantothenic acid	0.3025 mg
Phenylalanine	0.0803 g
Copper, Cu	0.1505 mg
Betaine	0.409 mg
Thiamin	0.1126 mg
Methionine	0.01 g
Iron, Fe	1.458 mg
Carbohydrate, by difference	24.2628 g
Phosphorus, P	78.56 mg
Folate, total	46.09 g
Tocopherol, gamma	0.5515 mg
Lycopene	4602.24 g
Alanine	0.0725 g
Valine	0.0661 g
Fatty acids, total saturated 18:2 undifferentiated	2.6961 g
Glycine	0.0754 g
Carotene, alpha	4.84 g
Glucose (dextrose)	5.273 g
Fatty acids, total saturated 14:0	0.009 g
Zinc, Zn	0.5017 mg
Isoleucine	0.0494 g
Maltose	0.0448 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0025 g
Fatty acids, total polyunsaturated	2.9179 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.0826 g
Tocotrienol, alpha	0.088 mg
Vitamin A, IU	265.41 IU
Folate, DFE	46.09 g
Tryptophan	0.0378 g
Vitamin C, total ascorbic acid	19.807 mg
Phytosterols	94.7 mg
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	0.0071 g
Fatty acids, total saturated 20:0	0.1118 g
Starch	0.0352 g
Tyrosine	0.0444 g
Vitamin K (phylloquinone)	25.175 g
Fatty acids, total saturated	3.8521 g
Histidine	0.0436 g
Fatty acids, total monounsaturated	19.746 g
Threonine	0.0707 g
Folate, food	46.09 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	0.07 g
Vitamin E (alpha-tocopherol)	4.7891 mg
Magnesium, Mg	31.42 mg
Lysine	0.1122 g
Potassium, K	496.31 mg
Cystine	0.0173 g
Fluoride, F	2.42 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Onion	2	88	20.548	0.22
Parmesan cheese	0	0	0	0
Oregano	1 teaspoon	2.65	0.6892	0.0428
Tomato paste	1 tablespoon	13.12	3.0256	0.0752
eggplant	6	0	0	0
Garlic Clove	2	0	0	0
salt pepper	0	0	0	0
italian tomato	1 can	0	0	0
flat leaf parsley	1 tablespoon	0	0	0