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Eggplant And Tomato Casserole Recipe
|Eggplant||1 Large, halved lengthwise|
|Olive oil||2 Tablespoon|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), smashed and chopped|
|Tomatoes||2 Large, peeled and diced|
|Zucchini||1 Small, halved lengthwise and sliced|
|Grated gruyere cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 998 Calories from Fat 639
% Daily Value*
Total Fat 72 g110.2%
Saturated Fat 28.5 g142.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 50.1 mg2.1%
Total Carbohydrates 61 g20.3%
Dietary Fiber 24.1 g96.2%
Sugars 29.5 g
Protein 42 g83.1%
Vitamin A 71.8% Vitamin C 156.6%
Calcium 14.5% Iron 17.9%
*Based on a 2000 Calorie diet
Score flesh of eggplant in crisscross pattern. Brush with oil and place, skin-side up, in roasting pan. Cook 40 minutes in oven.
Remove flesh from skin, chop flesh and set aside.
Heat remaining oil in frying pan over high heat. Add onion and garlic; mix and cook 6 minutes. Add tomatoes, zucchini and basil. Season and cook 20 minutes over medium heat, stirring occasionally.
Add chopped eggplant and mix well. Add half of cheese and pinch of sugar. Mix and season to taste.
Reduce oven heat to 375 Â°F (190 Â°C).
Transfer mixture to baking dish. Top with remaining cheese and cook 20 minutes in oven.