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Eggplant With Sour Cream Recipe
|Eggplant||2 , cubed|
|Beef stock base||2 Tablespoon|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Instant dried onion||1 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
Calories 174 Calories from Fat 117
% Daily Value*
Total Fat 13 g20.5%
Saturated Fat 7.9 g39.5%
Trans Fat 0 g
Cholesterol 35.1 mg
Sodium 296.5 mg12.4%
Total Carbohydrates 11 g3.8%
Dietary Fiber 4.2 g17%
Sugars 5.2 g
Protein 4 g8.8%
Vitamin A 8% Vitamin C 8%
Calcium 11.9% Iron 2.9%
*Based on a 2000 Calorie diet
Combine 1/2 cup hot water, beef stock base and Italian seasoning; pour over eggplant.
Simmer, covered, until eggplant is tender and liquid has evaporated.
Spoon eggplant mixture into flat baking dish.
Combine sour cream, onions, salt and pepper; pour over eggplant.
Sprinkle with crumbs and cheese.
Bake at 350 degrees for 20 to 25 min- utes or until heated through and browned.