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Eggplant And Potato Bake Recipe
|Potatoes||4 Medium, peeled and sliced|
|Oil/Butter||15 Milliliter (1 Tablespoon)|
|Onions||2 , sliced|
|Cheese||250 Milliliter, grated (1 Cup)|
Calories 325 Calories from Fat 147
% Daily Value*
Total Fat 17 g25.7%
Saturated Fat 9.2 g46%
Trans Fat 0 g
Cholesterol 43.8 mg
Sodium 334.5 mg13.9%
Total Carbohydrates 33 g10.9%
Dietary Fiber 7.3 g29.1%
Sugars 5.8 g
Protein 14 g28.8%
Vitamin A 9% Vitamin C 47.8%
Calcium 33.5% Iron 8.7%
*Based on a 2000 Calorie diet
1 Preheat the oven to 350°F (180°C)
2 Grease a casserole dish.
3 Slice eggplants and sprinkle with salt.
4 Let stand for 30 minutes.
5 Rinse under cold water.
6 In a pan, cook potatoes until tender (or microwave with 2 tsp (10 ml) water on HIGH 8 minutes, let stand 3 minutes).
7 Drain on paper towels.
8 In a pan, heat oil.
9 Add onions and fry until transparent (or microwave onions, using butter in place of oil, on HIGH 2 minutes).
10 In the prepare casserole dish arrange eggplant slices as a base.
11 Sprinkle lightly with cheese.
12 Cover with a layer of potato.
13 Top with onion and a little more cheese.
14 Repeat until all vegetables are used, finishing with cheese.
15 Cover dish and bake at for 1 1/4 hours.
16 Remove the lid and bake for another 15 minutes.
17 Serve hot.