Parmigiana Eggplant Casserole
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Nutrition
- Calories
- 194
- Fat
- 12.2g
- Carbs
- 14.3g
- Protein
- 9.1g
Serving 4 oz · 194 cal
4 servings per container
- Total Fat
- 12.2g
- Total Carbohydrate
- 14.3g · 11%
- Saturated Fat
- 3.3g
- Dietary Fiber
- 1.8g · 5%
- Trans Fat
- 0g
- Total Sugars
- 2.6g
- Cholesterol
- 53.5mg
- Added Sugars
- 0g · 0%
- Sodium
- 602.8mg · 40%
- Protein
- 9.1g
- Iron
- 0.6mg · 3%
- Vitamin C
- 4.1mg · 5%
- Vitamin A - RE
- 1.1mcg · 0%
- Calcium
- 150.3mg · 12%
- Trans Fatty Acid
- 0g
- Carbohydrates
- 14.3g · 11%
- Insoluble Fiber
- 0g
- Potassium
- 66.4mg · 2%
- Soluble Fiber
- 0g
Ingredients
Eggplant, Pizza Sauce (Vine-ripened Fresh Tomatoes, Fresh Sautéed And Caramelized Onions In A Blend Of Extra Virgin Olive Oil And Sunflower Oil, Carrot Puree, Garlic Puree, Salt, Sugar, Basil, Onions, Black Pepper, Red Pepper, And Naturally Derived Citric Acid.), Mozzarella Cheese Shredded ( Whole Milk Low Moisture Mozzarella Cheese (pasteurized Milk, Cheese Cultures, Salt, Enzymes), Cellulose Powder Added To Prevent Caking, Natamycin (a Natural Mold Inhibitor). Contains: Milk), Japanese Panko Bread Crumb (Wheat Flour, Sugar, Yeast, Salt), Liquid Eggs 2/20 lb (Whole Egg, Citric Acid, 0.15% Water Added As Carrier For Citric Acid. Citric Acid Added To Preserve Color. contains: Eggs.), Canola Oil (Canola Oil), Grated Parmesan Cheese (Imported Parmesan Cheese (pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes) Powdered Cellulose (anti-caking Agent), Natamycin), Kosher Salt (Salt), Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. Contains: Wheat), Kosher Salt (Salt), White Ground Pepper (White Pepepr)
Allergens: Dairy, Eggs, Gluten
History
Served 1 day in the last year · First served Wed, Oct 14
Yahentamitsi (Lunch, Dinner)