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Broiled Eggplant Recipe
|Eggplants||1 Pound (2 Small Sized)|
|Olive oil||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|Dried oregano||1 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 666 Calories from Fat 489
% Daily Value*
Total Fat 56 g85.4%
Saturated Fat 11.9 g59.6%
Trans Fat 0 g
Cholesterol 27.4 mg
Sodium 877.6 mg36.6%
Total Carbohydrates 33 g10.9%
Dietary Fiber 18.8 g75.3%
Sugars 11.3 g
Protein 18 g35.1%
Vitamin A 16.2% Vitamin C 23.3%
Calcium 52% Iron 34.3%
*Based on a 2000 Calorie diet
Trim ends of unpeeled eggplants.
Cut each eggplant in half lengthwise, then cut halves into 3 lengthwise slices.
Boil, uncovered, 3 to 5 minutes; then refresh under cold running water and pat dry.
Brush slices on all sides with olive oil.
Sprinkle with salt, pepper, oregano, and marjoram.
Set oven to Broil.
Place on baking sheet and broil 2 to 3 minutes.
Turn and broil 2 to 3 more minutes.
Sprinkle with Parmesan cheese and serve.