Eggplant Amandine Recipe

Summary

Health IndexAverageCuisine
CourseMethod

Ingredients

 Egg plant1 Medium, sliced, pared and cut in small cubes
 Slivered blanched almonds3⁄4 Cup (12 tbs)
 Butter/Margarine1⁄4 Cup (4 tbs)
 Onion1 Small, finely chopped
 Finely snipped parsley1⁄4 Cup (4 tbs)
 Cracker crumbs3⁄4 Cup (12 tbs)
 Eggs2 , slightly beaten
 Milk2 Tablespoon
 Thinly sliced cheddar cheese1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2437 Calories from Fat 1681

% Daily Value*

Total Fat 187 g288.4%

Saturated Fat 86.4 g431.8%

Trans Fat 0 g

Cholesterol 798.9 mg

Sodium 2213.4 mg92.2%

Total Carbohydrates 104 g34.6%

Dietary Fiber 26.9 g107.8%

Sugars 31.2 g

Protein 101 g201.2%

Vitamin A 101.1% Vitamin C 44.6%

Calcium 208.1% Iron 44.7%

*Based on a 2000 Calorie diet

Directions

Cook eggplant in 1/2 cup boiling salted water until just tender.
Drain thoroughly.
Mash with a fork and beat until fluffy.
Lightly brown the almonds in 1 tablespoon butter in a skillet.
Remove and keep warm.
Brown onion lightly in butter in skillet.
Mix onion and parsley with eggplant.
Heat 3 tablespoons butter in the skillet.
Add cracker crumbs and toss to coat crumbs.
Blend crumbs and 1/2 cup almonds with eggplant mixture.
Blend in a mixture of eggs and milk.
Turn into a greased 1-quart baking dish.
Top with cheese and remaining almonds.
Bake at 350°F 30 minutes.
Remove from oven.
Sprinkle with paprika and garnish with snipped parsley.
Return to oven and heat 10 minutes.
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