Eggplant Ratatoulle

A delicious version of eggplant Parmesan without the breading. Although in the past I was never a huge fan of eggplant, I've come to appreciate the nutty flavor, nutrient density and versatility of this vegetable.
Ingredients:

1-cup-mixed roasted vegetables
5-slices roasted eggplant
5-thin slices low-fat mozzarella
1-cup pomodoro sauce sauce
¼- fresh grated Parmesan cheese

Method: Place roasted vegetables on plate. Alternate layers of eggplant and mozzarella over roasted vegetables. Pour pomodoro sauce over vegetables and top with Parmesan cheese. Microwave 3min. In conventional oven, place all ingredients in oven proof baking dish bake @350* till cheese is bubbly and ratatouille is hot throughout approx. 20min.

Macro/Micro Nutrient Value:

Kcal-320                                 Vit A-4,700IU
Protein-24g                             Vit C-112mg
Carb:40g                                 Calcium-400mg
Complex-10g                          Potassium-1,300mg
Fibrous-30g                             Magnesium-90mg
Fat-13g                                    Sugar-15g
Omega 3-2g                            Sodium-350mg

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