Eggplant Panzanella
Source: Better Homes and Gardens
Gallery
Recipe Summary
Ingredients
Directions
Tips
Japanese eggplants have a narrow, straight shape and a tender, slightly sweet flesh. You can substitute regular eggplant in this dish as well as zucchini or yellow squash.
Nutrition Facts
Per Serving:
471 calories; fat 27g; cholesterol 40mg; saturated fat 8g; carbohydrates 37g; mono fat 12g; poly fat 2g; insoluble fiber 5g; sugars 6g; protein 15g; vitamin a 1546.6IU; vitamin c 18.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 50.6mcg; sodium 728mg; potassium 488mg; calcium 341mg; iron 1mg.