Baked Eggplant Recipe

Summary

CuisineCourse

Ingredients

 Eggplants2 Small
 Tomatoes4
 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

Directions

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.
oil.
Add salt and pepper.
Pour 1 cup water and stir over fire until it boils.
Add 1 tsp.
butter and 2 tsp.
water.
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