Baked Eggplant With Tomato Recipe
Ingredients
| Eggplant | 1 Large, pared and cut in 1/4-inch slices | |
| Butter | 2 Tablespoon | |
| Whole kernel corn | 1 Cup (16 tbs) | |
| Tomatoes | 4 , quartered | |
| Bread crumbs | 1⁄4 Cup (4 tbs) | |
| Sugar | 1⁄2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Black pepper | 1⁄2 Teaspoon | |
| Grated parmesan cheese | 1 Tablespoon, grated |
Nutrition Facts
Serving size
Calories 137 Calories from Fat 68
% Daily Value*
Total Fat 8 g11.9%
Saturated Fat 4.6 g23%
Trans Fat 0 g
Cholesterol 19.4 mg6.5%
Sodium 583.7 mg24.3%
Total Carbohydrates 15 g5.1%
Dietary Fiber 5.8 g23%
Sugars 7 g
Protein 4 g8.4%
Vitamin A 25.2% Vitamin C 31%
Calcium 7.3% Iron 5.2%
*Based on a 2000 Calorie diet
Directions
Drain; butter casserole and arrange in layers the eggplant, corn, and tomatoes.
Sprinkle with breadcrumbs, sugar, salt, and pepper.
Bake at 300° for 30 minutes.
Remove from oven; sprinkle with cheese and place under broiler for 4 to 5 minutes
Chef
