Balsamic Eggplant (Aubergine) Stacks

1. Preheat oven to 200C (400F).

2. Brush eggplant slices with olive oil and place on a tray lined with baking paper.

3. Bake for 30 minutes, turning the slices over halfway through.

4. Remove eggplant from the oven, drizzle with balsamic and sprinkle with salt, pepper and oregano.

5. Top eggplant with tomato slices, drizzle with balsamic and sprinkle with salt pepper and basil.

6. Place cheese on top of tomato and return to the over for 5 minutes, or until cheese has melted. Serve immediately.

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Nutrient	Quantity
Total fats	1878.3456 g
Protein	1796.113 g
Carbohydrates	186.4656 g
Energy	24859.0398 kCal
Fatty acids, total saturated 18:3 undifferentiated	19.4596 g
Water	3344.2454 g
Aspartic acid	122.8223 g
Calcium, Ca	53184.2852 mg
Lutein + zeaxanthin	1115.9352 g
Fiber, total dietary	10.5573 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	7075.387 g
Niacin	14.1848 mg
Vitamin A, RAE	16733.6862 g
Arginine	71.6947 g
Riboflavin	22.6229 mg
Tocopherol, beta	0.0595 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0745 g
Fatty acids, total saturated 20:1	0.042 g
Glutamic acid	438.5092 g
Sodium, Na	61360.5113 mg
Fatty acids, total saturated 16:1 undifferentiated	61.6344 g
Total lipid (fat)	1878.3456 g
Manganese, Mn	1.9605 mg
Fructose	10.9624 g
Proline	193.8986 g
Fatty acids, total saturated 16:0	572.8407 g
Fatty acids, total saturated 8:0	17.92 g
Sucrose	0.1092 g
Choline, total	1112.5345 mg
Sugars, total	60.9896 g
Serine	103.1298 g
Fatty acids, total saturated 10:0	33.7405 g
Fatty acids, total saturated 18:0	214.7703 g
Vitamin B-6	5.602 mg
Selenium, Se	1015.558 g
Ash	333.2036 g
Vitamin D	1400 IU
Fatty acids, total saturated 18:1 undifferentiated	441.326 g
Pantothenic acid	33.8406 mg
Phenylalanine	90.2723 g
Copper, Cu	2.1993 mg
Betaine	1.6603 mg
Thiamin	1.5185 mg
Retinol	16100 g
Methionine	48.0642 g
Iron, Fe	42.7471 mg
Carbohydrate, by difference	186.4656 g
Phosphorus, P	34860.4589 mg
Folate, total	799.5365 g
Tocopherol, gamma	3.5881 mg
Fatty acids, total saturated 4:0	68.67 g
Lycopene	11495.5622 g
Alanine	49.6085 g
Cholesterol	4830 mg
Valine	114.9582 g
Fatty acids, total saturated 18:2 undifferentiated	36.3495 g
Glycine	30.4642 g
Carotene, alpha	453.6444 g
Glucose (dextrose)	10.6398 g
Fatty acids, total saturated 14:0	192.3605 g
Zinc, Zn	227.2819 mg
Isoleucine	76.5095 g
Tocopherol, delta	0.1104 mg
Fatty acids, total saturated 12:0	24.8795 g
Fatty acids, total polyunsaturated	55.809 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	161.0068 g
Tocotrienol, alpha	0.0447 mg
Vitamin A, IU	65842.2692 IU
Folate, DFE	799.5365 g
Tryptophan	24.2035 g
Vitamin C, total ascorbic acid	62.5644 mg
Phytosterols	85.4694 mg
Galactose	0.0342 g
Fatty acids, total polyunsaturated 18:1 c	0.0854 g
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	25.9 g
Tyrosine	106.5027 g
Vitamin B-12	102.2 g
Vitamin K (phylloquinone)	296.9144 g
Fatty acids, total saturated	1197.6378 g
Histidine	78.1329 g
Fatty acids, total monounsaturated	527.5894 g
Threonine	68.9054 g
Folate, food	799.5365 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin D (D2 + D3)	35 g
Cryptoxanthin, beta	3.6 g
Vitamin D3 (cholecalciferol)	35 g
Vitamin E (alpha-tocopherol)	22.689 mg
Magnesium, Mg	2053.0354 mg
Lysine	185.4072 g
Potassium, K	10959.2956 mg
Cystine	8.1751 g
Fluoride, F	10.2759 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 tablespoon	119.34	0	13.5
Tomato	2	80.4198	17.3796	0.8936
Balsamic vinegar	0.25 cup	56.1	10.8566	0
Oregano	0.25 cup	31.8	8.2704	0.5136
eggplant	1	0	0	0
Basil	0.25 cup	1.38	0.159	0.0384
salt pepper	0	0	0	0
provolone cheese	250	24570	149.8	1863.4