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Baked Eggplant And Tomatoes Recipe
|Eggplants||2 Medium (Unpeeled)|
|Tomatoes||6 Large, peeled and sliced|
|Green peppers||1 1⁄2 , seeded and cut into strips|
|Onion||1 Large, peeled and cut up|
|Steamed soy sprouts||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 798 Calories from Fat 277
% Daily Value*
Total Fat 32 g48.9%
Saturated Fat 17.4 g86.8%
Trans Fat 0 g
Cholesterol 71.4 mg
Sodium 620.1 mg25.8%
Total Carbohydrates 124 g41.5%
Dietary Fiber 46.5 g186%
Sugars 63.8 g
Protein 25 g50.9%
Vitamin A 217.5% Vitamin C 596.8%
Calcium 27.4% Iron 33.7%
*Based on a 2000 Calorie diet
Butter a 3-qt.flat baking dish.
Cut eggplants into 1/2 inch slices.
Put half of eggplant slices on bottom of baking dish.
Cover with half of tomato slices.
Dot with butter, salt and pepper.
Cover with remaining eggplant and tomato slices.
Through fine blade of meat grinder put green pepper, onion, bacon and soy sprouts.
Spread this ground mixture evenly over top of tomatoes.
Bake for 30 minutes until eggplant is tender.
Remove excess liquid from bottom of baking dish.