Eggplant-and-Tomato Casserole Recipe
Summary
Ingredients
| Eggplants | 2 1⁄2 Pound (Medium Size) | |
| Boiling water | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Garlic | 2 Clove (10 gm), finely chopped | |
| Flour | 2 Tablespoon | |
| Canned stewed tomatoes | 1 Pound (Undrained) | |
| Sugar | 2 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Dried basil leaves | 1⁄8 Teaspoon | |
| Parmesan cheese | 1⁄2 Cup (8 tbs), grated |
Nutrition Facts
Serving size
Calories 96 Calories from Fat 18
% Daily Value*
Total Fat 2 g3.3%
Saturated Fat 1.1 g5.5%
Trans Fat 0 g
Cholesterol 4.2 mg1.4%
Sodium 279.4 mg11.6%
Total Carbohydrates 17 g5.6%
Dietary Fiber 5.8 g23.1%
Sugars 6.7 g
Protein 5 g9.5%
Vitamin A 10% Vitamin C 14.1%
Calcium 11.3% Iron 8.5%
*Based on a 2000 Calorie diet
Directions
1) Preheat oven to 375 F.
2) Take a 2-quart casserole and lightly grease it.
3) Wash the eggplants and pare them; cut into 2-inch cubes.
MAKING
4) In a 6-quart saucepan, in small amount of salted boiling waterwater, simmer eggplant for 10 minutes.
5) Drain them well.
6) Meanwhile, in a large skillet, heat oil and saute garlic until golden, about 3 minutes.
7) Remove skillet from heat.
8) Stir in flour, tomatoes, sugar, paprika, pepper, and basil.
9) Cook over medium heat, stirring until mixture boils and is thickened.
10) In prepared casserole, layer eggplant cubes alternately with tomato mixture, to fill casserole.
11) Top the casserole with grated cheese.
12) Bake 30 minutes, or until lightly browned.
SERVING
13) Serve the eggplant and tomato casserole warm with some bread and salad.
Chef
