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  • 1 large eggplant, peeled if desired, cubed (1 large = 6 cups)
  • 1 tablespoon Pure Wesson® Canola Oil
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained
  • 1 can (15 oz each) garbanzo beans, drained, rinsed
  • 1/2 cup chopped red onion
  • 1/2 cup light Italian dressing
  • 1 bag (10 oz each) chopped romaine lettuce
  • 1/4 cup shredded Parmesan cheese

Nutrition Information*

Serving Size 4 servings (1-1/2 cups salad over lettuce each)
Calories 223

View complete nutrition information


  1. Preheat oven to 425°F. Place eggplant in large shallow baking pan; drizzle with oil. Toss to coat; spread in single layer. Bake 15 minutes or until tender, stirring 2 times.
  2. Meanwhile, combine all remaining ingredients, except lettuce and cheese, in large bowl; mix well. Add eggplant; toss together. Divide lettuce evenly between 4 serving plates. Top evenly with eggplant mixture. Sprinkle with cheese. Or, refrigerate eggplant mixture and serve chilled.
Nutrition Information close
Amount per Serving
Calories 223  
  % Daily Value*
Total fat 9 g 13%
Saturated fat 1 g 7%
Cholesterol 5 mg 2%
Sodium 775 mg 32%
Carbohydrate 31 g 10%
Dietary fiber 10 g 39%
Sugars 9 g  
Protein 8 g  
Vitamin A   127%
Vitamin C   14%
Calcium   14%
Iron   16%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
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