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Baked Eggplant with Tomato and Cheese Calories
Source of fiber and calcium
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Baked Eggplant with Tomato and Cheese (200 g) has 228 calories. That works out to 114 calories per 100 g. It contains 17.4 g of carbs, 10.8 g of protein, 14.2 g of fat and 6.4 g of fiber. Its 250 mg of Phosphorus covers 36% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Baked Eggplant with Tomato and Cheese Nutrition Facts
Selected: 1 serving (medium) · 200 g
228
KCAL / 200G
Carbs
17.4g
· 6% DV
Protein
10.8g
· 22% DV
Fat
14.2g
· 18% DV
Fiber
6.4g
· 23% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 29% · Protein 18% · Fat 53%
Baked Eggplant with Tomato and Cheese nutrition facts table · 1 serving (medium) (200 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 228 kcal | |
| Total fat | 14.2 g | 18% |
| Saturated fat | 4.7 g | 24% |
| Trans fat | 0.06 g | |
| Sodium | 360 mg | 16% |
| Total carbohydrate | 17.4 g | 6% |
| Fiber | 6.4 g | 23% |
| Protein | 10.8 g | 22% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Baked Eggplant with Tomato and Cheese?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 200 g | 228 kcal |
| 1 piece (small) | 90 g | 103 kcal |
| 100 g | 100 g | 114 kcal |
| 1 piece (medium) | 150 g | 171 kcal |
| 1 cup (diced) | 180 g | 205 kcal |
| 1 piece (large) | 220 g | 251 kcal |
| 1 cup (shredded) | 230 g | 262 kcal |
| 1 serving (large) | 300 g | 342 kcal |
Calculated from 114 calories per 100 g.
Frequently Asked Questions About Baked Eggplant with Tomato and Cheese
How do you make baked eggplant with tomato and cheese?
Baked eggplant with tomato and cheese is made by baking eggplant until tender, then topping it with tomato and cheese and baking until the cheese melts. Season the eggplant with olive oil, salt, and pepper, and add herbs or garlic if you like.
What cheese works best in baked eggplant with tomato and cheese?
A good melting cheese works best in baked eggplant with tomato and cheese. The Turkish version uses kaşar, a mild semi-hard cheese; mozzarella is a common alternative, while a little Parmesan can add a saltier finish.
How do you stop baked eggplant with tomato and cheese from getting watery?
To keep baked eggplant with tomato and cheese from turning watery, salt and pat dry the eggplant before baking, and avoid using very juicy tomatoes. Give the vegetables room in the dish so moisture can evaporate instead of collecting.
Can you make baked eggplant with tomato and cheese without frying the eggplant?
Yes, baked eggplant with tomato and cheese can be made without frying. Brush the slices lightly with oil and roast them until tender before adding the tomato and cheese; this skips the frying step while still giving the eggplant a soft texture.
What should you serve with baked eggplant with tomato and cheese?
Serve baked eggplant with tomato and cheese with a crisp salad, crusty bread, or rice. It also works as a side dish alongside grilled meat or fish, while a spoonful of plain yogurt makes a simple accompaniment.
Can baked eggplant with tomato and cheese be made ahead?
Yes, you can assemble baked eggplant with tomato and cheese ahead and refrigerate it before baking. Add the cheese just before it goes into the oven, or near the end of baking, to keep the topping from drying out.
Do you peel eggplant for baked eggplant with tomato and cheese?
No, peeling is not necessary for baked eggplant with tomato and cheese. The skin helps the slices hold their shape, but you can peel alternating strips if you prefer a more tender bite or the eggplant skin is especially thick.
How long do leftovers of baked eggplant with tomato and cheese keep?
Leftover baked eggplant with tomato and cheese keeps for a few days in the refrigerator when stored in a covered container. Reheat only the portion you plan to eat; an oven or toaster oven helps the cheese topping regain some texture.
Can you freeze baked eggplant with tomato and cheese?
Yes, baked eggplant with tomato and cheese can be frozen, though the eggplant may soften and the tomatoes may release liquid after thawing. Cool it first, portion it into airtight containers, and thaw it in the refrigerator before reheating.
Why is the eggplant in baked eggplant with tomato and cheese sometimes bitter?
Eggplant in baked eggplant with tomato and cheese can taste bitter when it is old or overripe. Choose firm eggplants with smooth, shiny skin and no soft spots; salting sliced eggplant and patting it dry can also mellow its flavor.
Baked Eggplant with Tomato and Cheese Vitamins & Minerals
Vitamins
B2
0.32mg · 25% DV
B12
0.5µg · 21% DV
Vitamin C
13mg · 14% DV
B6
0.24mg · 14% DV
Minerals
Phosphorus
250mg · 36% DV
Calcium
290mg · 29% DV
Copper
0.22mg · 24% DV
Selenium
10µg · 18% DV
Potassium ⭐
560mg · 16% DV
Sodium
360mg · 16% DV
Baked Eggplant with Tomato and Cheese Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Baked Eggplant with Tomato and Cheese
To burn the 228 calories in 1 serving (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Baked Eggplant with Tomato and Cheese?
Baked eggplant with tomato and cheese is a home-style oven dish made by cooking eggplant with tomato and topping it with cheese. In the Turkish version, the cheese is typically kaşar, a mild, semi-hard cheese that melts and browns well, giving the vegetables a savoury finish.
The eggplant turns tender as the tomatoes soften around it, while the cheese adds a golden top and creamy, salty notes. Serve it hot as a light main or a side; in Turkey it commonly appears at lunch or dinner alongside salad, yoghurt or bread. It provides fibre and calcium. For a lighter version, use a modest amount of oil and keep the cheese layer thin.
How Nutritious Is Baked Eggplant with Tomato and Cheese?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Baked Eggplant with Tomato and Cheese Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Baked Eggplant with Tomato and Cheese Contain Allergens?
Contains these allergens:
Which Diets Is Baked Eggplant with Tomato and Cheese Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Baked Eggplant with Tomato and Cheese Fat Profile
SATURATED
4.7g
MONOUNSATURATED
6.5g
POLYUNSATURATED
1.44g
Omega 6:3 ratio 16.3:1
Above the ideal 4:1 (16.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.