Eggplant with cheese and tomato sauce: Calories, Macros, 22 Vitamins & 11 Minerals (USDA Per 100g)
A simple yet satisfying dish featuring tender eggplant slices baked or simmered in a rich tomato sauce, topped with melted cheese for a comforting and flavorful meal. --- RECIPE --- Servings: 4 Prep Time: 20 minutes Ingredients: - 1 large eggplant, sliced into 1/2-inch rounds - 2 tbsp olive oil - 1 onion, chopped - 2 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 1 tsp dried oregano - 1/2 tsp salt - 1/4 tsp black pepper - 4 oz mozzarella cheese, shredded - 2 tbsp grated Parmesan cheese - Fresh basil for garnish (optional) Instructions: 1. Preheat oven to 375°F (190°C). 2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. 3. Stir in crushed tomatoes, oregano, salt, and pepper. Bring to a simmer. 4. Add eggplant slices to the sauce, ensuring they are mostly submerged. Cover and simmer for 15-20 minutes, or until eggplant is tender. 5. Remove from heat. Sprinkle mozzarella and Parmesan cheese over the top of the eggplant and sauce. 6. Bake uncovered for 15-20 minutes, or until the cheese is melted and bubbly. If desired, broil for the last 2-3 minutes for a golden-brown crust. 7. Garnish with fresh basil and serve warm.
Per 100g reference serving, Eggplant with cheese and tomato sauce provides 90 kcal of energy, 6.16g protein (26% of calories), 6.34g total carbohydrates (27% of calories, including 2.2g dietary fiber and 3.39g sugars), and 4.84g total fat (47% of calories).
Vitamins Profile in Eggplant with cheese and tomato sauce (Per 100g)
Track how Eggplant with cheese and tomato sauce contributes to your daily fat-soluble (Vitamins A, D, E, K), water-soluble B-complex, Vitamin C, Choline, and carotenoid antioxidant targets in Wise Eating: AI Food Tracker.
| Vitamin / Bioactive | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Vitamin C (Ascorbic Acid) | 3 mg | 3.3% DV |
| Vitamin D (D2 + D3) | 0.1 µg | 0.5% DV |
| Vitamin B12 (Cobalamin) | 0.33 µg | 13.8% DV |
| Vitamin A (RAE) | 50 µg | 5.6% DV |
| Vitamin E (Alpha-Tocopherol) | 0.67 mg | 4.5% DV |
| Vitamin K (Phylloquinone) | 3.2 µg | 2.7% DV |
| Vitamin B1 (Thiamin) | 0.033 mg | 2.8% DV |
| Vitamin B2 (Riboflavin) | 0.113 mg | 8.7% DV |
| Vitamin B3 (Niacin) | 0.658 mg | 4.1% DV |
| Vitamin B6 (Pyridoxine) | 0.09 mg | 5.3% DV |
| Total Folate (Vitamin B9) | 18 µg | 4.5% DV |
| Folate (Dietary Folate Equivalents) | 18 µg | 4.5% DV |
| Natural Food Folate | 18 µg | 4.5% DV |
| Choline | 9.7 mg | 1.8% DV |
| Preformed Retinol | 44 µg | 4.9% DV |
| Beta-Carotene | 76 µg | 2.1% DV |
| Beta-Cryptoxanthin | 1 µg | 0.2% DV |
| Lutein + Zeaxanthin | 27 µg | 0.3% DV |
| Lycopene | 3618 µg | 36.2% DV |
Minerals & Electrolytes in Eggplant with cheese and tomato sauce (Per 100g)
Electrolyte ratios (potassium-to-sodium, calcium-to-magnesium) and trace minerals (iron, zinc, selenium, copper, manganese) determine cellular hydration, oxygen transport, and thyroid function.
| Mineral / Electrolyte | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Iron (Fe) | 0.45 mg | 2.5% DV |
| Calcium (Ca) | 164 mg | 12.6% DV |
| Magnesium (Mg) | 19 mg | 4.5% DV |
| Potassium (K) | 246 mg | 5.2% DV |
| Zinc (Zn) | 0.95 mg | 8.6% DV |
| Selenium (Se) | 6.3 µg | 11.5% DV |
| Phosphorus (P) | 138 mg | 11% DV |
| Copper (Cu) | 0.087 mg | 9.7% DV |
| Sodium (Na) | 325 mg | 14.1% DV |
Fatty Acids, Omega-3s & Sterols (Per 100g)
| Lipid / Fatty Acid | Amount per 100g | % Reference Target |
|---|---|---|
| Omega-3 EPA (Eicosapentaenoic Acid) | 0.001 g | 0.2% DV |
| Omega-3 ALA (Alpha-Linolenic Acid) | 0.027 g | 1.7% DV |
| Linoleic Acid (Omega-6 PUFA) | 0.244 g | 1.7% DV |
| Monounsaturated Fat (MUFA) | 1.08 g | 3.6% DV |
| Polyunsaturated Fat (PUFA) | 0.257 g | 1.3% DV |
| Saturated Fat (SFA) | 2.67 g | 13.3% DV |
| Dietary Cholesterol | 15 mg | 5% DV |
Essential Amino Acids & BCAAs (Per 100g)
| Amino Acid | Amount per 100g | % Daily Reference |
|---|---|---|
| Trace / Not significant per 100g serving | ||
Related USDA Foods to Compare
Frequently Asked Questions
100 grams of Eggplant with cheese and tomato sauce contains 90 calories (kcal), 6.16g of protein, 6.34g of carbohydrates (2.2g fiber, 3.39g total sugars), and 4.84g of total fat according to the USDA Standard Reference dataset in Wise Eating.
Eggplant with cheese and tomato sauce has an estimated food pH of 5.5 and a Potential Renal Acid Load (PRAL) score of 0.332 mEq/100g, classifying it as Neutral PRAL Balance.
Allergen tags for Eggplant with cheese and tomato sauce: Milk. In Wise Eating's WHO-aligned pediatric feeding database, the minimum age guideline is 8+ months with age-appropriate preparation.
Download Wise Eating: AI Food Tracker (App Store ID 6751406823) to log Eggplant with cheese and tomato sauce by voice, barcode, photo, or search, and automatically calculate your daily 22 vitamins, 11 minerals, amino acids, and omega-3 fatty acids.