Eggplant With Sour Cream Recipe
Ingredients
| Eggplant | 2 , cubed | |
| Butter | 2 Tablespoon | |
| Beef stock base | 2 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Bread crumbs | 1⁄4 Cup (4 tbs) | |
| Sour cream | 1 Cup (16 tbs) | |
| Instant dried onion | 1 Tablespoon | |
| Grated parmesan cheese | 2 Tablespoon |
Nutrition Facts
Serving size
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 mg11.7%
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
Directions
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.
Chef
