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Broiled Eggplant Cheese And Tomato Sauce Recipe
|Eggplant||1 1⁄4 Pound|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 Large, chopped|
|Mushrooms||4 Ounce, thinly sliced|
|Sharp cheese||4 Ounce, thinly sliced (Such As Cheddar Or Provolone)|
|Parsley||2 Tablespoon, chopped|
|Canned tomato puree||28 Ounce (No Salt Added)|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1190 Calories from Fat 446
% Daily Value*
Total Fat 55 g84.7%
Saturated Fat 22.8 g114%
Trans Fat 0 g
Cholesterol 120 mg
Sodium 990.7 mg41.3%
Total Carbohydrates 143 g47.6%
Dietary Fiber 43.3 g173.2%
Sugars 67.2 g
Protein 56 g111%
Vitamin A 167.5% Vitamin C 276.5%
Calcium 117.2% Iron 112.7%
*Based on a 2000 Calorie diet
Slice remaining eggplant into 1/2 inch thick round slices and place on broiler pan under broil.
Broil on each side until eggplant slices are browned.
Total broiling time is about 10 minutes.
Meanwhile heat oil in large skillet and saute onion and garlic in hot oil until onion softens.
Add mushrooms and saute 1 or 2 minutes longer.
Add parsley, oregano, basil and puree.
Cook over low heat 5 minutes or longer, until eggplant is ready.
Season with pepper.
Arrange eggplant slices in a single layer in shallow ovenproof baking dish.
Top with cheese slices and cover with tomato sauce.
Wrap for freezer.