Servings:4 | Calories:173 | Total Fat:9g | Chol:3mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 9g
14 %
Sat Fat 2g
10 %
Total Carb 16g
5 %
Fiber 6g
24 %
Sugars 9g
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Cholesterol 3mg
1 %
Sodium 702mg
29 %
Protein 10g
21 %
Calories:
41% Others combined
36% Extra-virgin olive oil
15% Egg whites
7% Eggplant
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
Total Time 1 HR One 6 ounce zucchini One 6 ounce yellow squash 1 red bell pepper 1 yellow bell pepper 1/2 pound Italian eggplant 1 medium tomato, peeled and seeded 2 tablespoons extra-virgin olive oil 1 medium onion 2 garlic cloves, smashed 1 tablespoon tomato paste 1 tablespoon ketchup 1/4 cup chopped basil Salt and freshly ground white pepper 4 large egg whites 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Directions : View recipe directions on foodandwine.com
