Baked Eggplant Recipe




 Eggplants2 Small
 Crushed garlic1 Teaspoon
 Salt To Taste
 Pepper To Taste
 Mushrooms50 Gram
 Butter1 Tablespoon
 Breadcrumbs1 Cup (16 tbs)
 Chives1 Tablespoon
 Cheese50 Gram

Nutrition Facts

Serving size: Complete recipe

Calories 708 Calories from Fat 287

% Daily Value*

Total Fat 33 g50.5%

Saturated Fat 19 g95%

Trans Fat 0 g

Cholesterol 84.8 mg

Sodium 1056.6 mg44%

Total Carbohydrates 87 g28.9%

Dietary Fiber 31.7 g126.8%

Sugars 32.7 g

Protein 30 g59.6%

Vitamin A 116.3% Vitamin C 146.1%

Calcium 56% Iron 30.7%

*Based on a 2000 Calorie diet


ETHOD Fry the eggplants until golden brown and sprinkle with salt.
Butter baking dish.
Dust with cheese.
Put a layer of tomatoes on bottom, sprinkle with garlic, seasonings and mushrooms.
Dot with butter and pour over some sauce(Recipe below) Add an half eggplant.
Repeat once more, beginning with a layer of tomatoes and ending with the remaining half egg plant.
Sprinkle with cheese and crumbs, dot with butter and bake for 20-25 mins.
at 375' C.
Garnish with chives, (op.) or sprinkle with mint.
FOR SAUCE : Mix 1 tsp.
flour and 1 tsp.
tomato paste in 1 tsp.
Add salt and pepper.
Pour 1 cup water and stir over fire until it boils.
Add 1 tsp.
butter and 2 tsp.