Preparation time: 25 minutes
Instructions: Spray skillet with cooking oil. Sauté eggplant, mushrooms, and tomatoes in skillet until tender but cooked. Drain off extra juice and top with shredded or ‘peeled’ cheese. Let it melt.
Serves: 1
1½ Cups of Vegetables per Serving
Nutrition Information per serving: calories: 95, total fat: 2.9g, saturated fat: 0.3g, % calories from fat: 25%, % calories from saturated fat: 2%, protein: 9g, carbohydrates: 10g, cholesterol: 4mg, dietary fiber: 3g, sodium: 151mg
Each serving provides: An excellent source of vitamins A and C, and a good source of potassium, calcium and fiber.
Recipe is courtesy of Produce for Better Health Foundation and Shoney’s, Inc. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
Recipe from the Cool Fuel for Kids cookbook.
Reprinted with the permission of the Produce for Better Health Foundation. © 2008 Produce for Better Health Foundation. All rights reserved.
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