- Recipes Home
- Interest Groups
Baked Eggplant Recipe
|Round eggplants||2 Large|
|Canned italian tomatoes||16 Ounce, chopped (Two 8 Ounce Can)|
|Parmesan cheese||3⁄4 Cup (12 tbs), freshly grated|
|Mozzarella cheese||1⁄2 Pound|
|Extra virgin olive oil||2 Tablespoon|
Calories 460 Calories from Fat 284
% Daily Value*
Total Fat 32 g49.1%
Saturated Fat 15.1 g75.3%
Trans Fat 0 g
Cholesterol 73.7 mg
Sodium 910.3 mg37.9%
Total Carbohydrates 24 g7.9%
Dietary Fiber 10.3 g41.1%
Sugars 6.2 g
Protein 24 g47.2%
Vitamin A 31% Vitamin C 26.4%
Calcium 58.1% Iron 15.3%
*Based on a 2000 Calorie diet
1 Preheat the oven to 400°F.
2 Grease two cookie sheets or trays with oil.
3 Cut off both ends of the eggplants.
4 Rinse and dry well.
5 Cut into round, even slices about 1/4 in thick.
6 On the prepare cookie sheets, place the eggplants.
7 Brush the exposed cut surfaces with olive oil.
8 Season with salt and freshly ground pepper.
9 Bake in the oven for 6 minutes.
10 Drain off excess liquid from the chopped tomatoes.
11 Take the trays of eggplant slices out of the oven and place a few pieces of tomato on top.
12 Sprinkle with a small pinch each of salt, pepper, dried oregano, Parmesan, and about 1/2 tsp butter.
13 Cover with a slice of mozzarella cheese.
14 Return to the oven for 15 minutes.
15 Serve hot.