Calories in Eggplant with cheese and tomato sauce
Generic food Vegetables
Eggplant with cheese and tomato sauce contains 90 kcal per 100 g. A typical serving of 1 cup (198 g) provides about 178 kcal.
Roughly 47% of its calories come from fat, with 27% from carbohydrates and 26% from protein (estimated with general energy factors).
That is close to the median for vegetable dishes on FoodFactly (93 kcal per 100 g).
100 g provides 14% of the Daily Value for Vitamin B12, 13% of the Daily Value for calcium and 11% of the Daily Value for selenium.
The data comes from the USDA Food and Nutrient Database for Dietary Studies (FNDDS), which calculates values from recipes of the ingredients.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 90 kcal | |
| Total fat C | 4.8 g | 6% |
| Saturated fat C | 2.7 g | 13% |
| Cholesterol C | 15 mg | 5% |
| Sodium C | 325 mg | 14% |
| Total carbohydrates C | 6.3 g | 2% |
| Dietary fiber C | 2.2 g | 8% |
| Total sugars C | 3.4 g | |
| Protein C | 6.2 g | 12% |
| Vitamin A C | 50 µg | 6% |
| Vitamin C C | 3 mg | 3% |
| Vitamin D C | 0.1 µg | 0.5% |
| Vitamin E C | 0.67 mg | 4% |
| Vitamin K C | 3.2 µg | 3% |
| Thiamin (B1) C | 0.033 mg | 3% |
| Riboflavin (B2) C | 0.11 mg | 9% |
| Niacin (B3) C | 0.66 mg | 4% |
| Vitamin B6 C | 0.09 mg | 5% |
| Folate (B9) C | 18 µg | 5% |
| Vitamin B12 C | 0.33 µg | 14% |
| Choline C | 9.7 mg | 2% |
| Calcium C | 164 mg | 13% |
| Iron C | 0.45 mg | 3% |
| Magnesium C | 19 mg | 5% |
| Phosphorus C | 138 mg | 11% |
| Potassium C | 246 mg | 5% |
| Zinc C | 0.95 mg | 9% |
| Copper C | 0.087 mg | 10% |
| Selenium C | 6.3 µg | 11% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 26%
- Carbohydrates 27%
- Fat 47%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein6.2 gin the top quarter of vegetable dishes (median 4.1 g)
- Fiber2.2 gin the top quarter of vegetable dishes (median 1.5 g)
- Sugars3.4 gin the top quarter of vegetable dishes (median 2.1 g)
- Fat4.8 gabove the median for vegetable dishes (median 4.7 g)
- Saturated fat2.7 gin the top quarter of vegetable dishes (median 1.6 g)
- Sodium325 mgin the top quarter of vegetable dishes (median 232 mg)
- Protein per 100 kcal6.8 gprotein density, useful for comparing foods with different calorie levels
- Water80.8 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat C | 1.1 g |
|---|---|
| Polyunsaturated fat C | 0.26 g |
Individual fatty acids (19)
| EPA (omega-3, 20:5 n-3) C | 0.001 g |
|---|---|
| DHA (omega-3, 22:6 n-3) C | 0 g |
| Linoleic acid (omega-6, 18:2) C | 0.24 g |
| SFA 4:0 C | 0.088 g |
| SFA 6:0 C | 0.075 g |
| SFA 8:0 C | 0.047 g |
| SFA 10:0 C | 0.11 g |
| SFA 12:0 C | 0.13 g |
| SFA 14:0 C | 0.42 g |
| SFA 16:0 C | 1.3 g |
| SFA 18:0 C | 0.46 g |
| MUFA 18:1 C | 1.1 g |
| PUFA 18:3 C | 0.027 g |
| PUFA 20:4 C | 0.007 g |
| MUFA 16:1 C | 0.072 g |
| PUFA 18:4 C | 0 g |
| MUFA 20:1 C | 0.009 g |
| MUFA 22:1 C | 0 g |
| PUFA 22:5 n-3 (DPA) C | 0.003 g |
Carotenoids (6)
| Beta-carotene C | 76 µg |
|---|---|
| Lycopene C | 3,620 µg |
| Lutein + zeaxanthin C | 27 µg |
| Retinol C | 44 µg |
| Carotene, alpha C | 0 µg |
| Cryptoxanthin, beta C | 1 µg |
Other components (8)
| Water C | 80.8 g |
|---|---|
| Alcohol C | 0 g |
| Caffeine C | 0 mg |
| Theobromine C | 0 mg |
| Folic acid C | 0 µg |
| Folate, food C | 18 µg |
| Vitamin E, added C | 0 mg |
| Vitamin B-12, added C | 0 µg |
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Lettuce, salad with cheese, tomato and/or carrots, with or without other vegetables, no dressing | 91 | 4.9 g | 4.2 g | 6.1 g |
| Channa Saag | 89 | 4.1 g | 8.8 g | 4.3 g |
| Squash, summer, casserole with tomato and cheese | 85 | 3.5 g | 8.9 g | 4.3 g |
| Stuffed tomato, with rice and meat | 99 | 4.8 g | 9.9 g | 4.5 g |
| Squash, summer, casserole, with cheese sauce | 92 | 3.7 g | 9.3 g | 4.7 g |
| Lettuce, salad with egg, cheese, tomato, and/or carrots, with or without other vegetables, no dressing | 71 | 4.2 g | 3.7 g | 4.4 g |
| Caesar salad, with romaine, no dressing | 77 | 4 g | 7.5 g | 3.4 g |
| Palak Paneer | 101 | 5.4 g | 4.3 g | 7 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in eggplant with cheese and tomato sauce?
100 g of eggplant with cheese and tomato sauce has 90 kcal. 1 cup (198 g): about 178 kcal.
How much protein is in eggplant with cheese and tomato sauce?
Eggplant with cheese and tomato sauce contains 6.2 g of protein per 100 g (12% of the 50 g Daily Value), or 12.2 g in 1 cup (198 g). About 26% of its calories come from protein. Compared with other vegetable dishes, that is among the highest quarter (median 4.1 g).
How many carbs are in eggplant with cheese and tomato sauce?
Eggplant with cheese and tomato sauce has 6.3 g of total carbohydrates per 100 g, including 2.2 g of fiber and 3.4 g of sugars.
How much fat is in eggplant with cheese and tomato sauce?
Eggplant with cheese and tomato sauce contains 4.8 g of fat per 100 g, of which 2.7 g is saturated (13% of the Daily Value).
What vitamins and minerals does eggplant with cheese and tomato sauce contain?
Per 100 g, the most notable amounts relative to the Daily Value are Vitamin B12 (14% DV), calcium (13% DV), selenium (11% DV) and phosphorus (11% DV). The full list is in the vitamins and minerals table above.
How much sodium is in eggplant with cheese and tomato sauce?
100 g contains 325 mg of sodium, 14% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From USDA FoodData Central: FNDDS (Survey), record dated October 31, 2024. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: FNDDS (Survey), record 2710051. License: CC0 1.0 (U.S. public domain). Source record dated October 31, 2024. Imported November 6, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.