This recipe has Sodium as 125% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 44.9% of RDA
• Calories: 27.3% of RDA
• Carbs: 12.6% of RDA
• Fat (total lipid): 48.7% of RDA
• Fiber: 48.8% of RDA
• Fructose: 28.3% of RDA
• Protein: 33.9% of RDA
• Sodium: 125% of RDA
• Sugar: 68.2% of RDA
• Vitamin A (IU): 66.2% of RDA
• Vitamin B6: 30.6% of RDA
• Vitamin C: 14.3% of RDA
• Iron: 5.4% of RDA
• Magnesium: 30.6% of RDA
• Manganese: 21.3% of RDA
• Niacin: 43.2% of RDA
• Potassium: 38.9% of RDA
• Zinc: 26.9% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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Preheat the oven to 375 F.
Slice the eggplant into 1/2" thick rounds.
Start by laying one layer of eggplant rounds on a lightly oiled baking sheet.
Top each round with 1 tsp marinara sauce and sprinkle some shredded parmesan and shredded mozzarella and top with another round of eggplant. Repeat this process 3 times (you should have 4 layers, cheese on the top).
Place the baking sheet in the preheated oven and cook for 10-15 minutes, or until the eggplant has softened and all the cheese is melted. Serve immediately.
This recipe has the following nutrient totals:
Protein 38.2 g
Carbohydrates 34.7 g
Iron 1.03 mg
Fiber 13.7 g
Calcium 449 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.