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Escalloped Eggplant Recipe
|Eggplant||1 1⁄4 Pound, sliced crosswise in 1/2-inch thick slices (1 medium sized one)|
|Tomatoes/Medium tomatoes - 2 (1 lb), sliced||1 Large|
|Onion||1 Large, thinly sliced|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted (1 1/2 sticks)|
|Dried basil leaves||1⁄2 Teaspoon|
|Mozzarella cheese||4 Ounce, sliced (1/2 package)|
|Dried bread crumbs||1⁄2 Cup (8 tbs) (Packaged)|
|Parmesan cheese||2 Tablespoon, grated|
Calories 416 Calories from Fat 280
% Daily Value*
Total Fat 32 g49%
Saturated Fat 19.6 g97.9%
Trans Fat 0 g
Cholesterol 88 mg
Sodium 597.5 mg24.9%
Total Carbohydrates 23 g7.7%
Dietary Fiber 7.2 g28.9%
Sugars 8.6 g
Protein 13 g25.6%
Vitamin A 28% Vitamin C 25.1%
Calcium 29.9% Iron 7.7%
*Based on a 2000 Calorie diet
1 Preheat the oven to 450 degrees fahrenheit.
2 On a medium ovenproof platter, arrange eggplant slices, then tomato and onion slices.
3 Drizzle, 1/4 cup melted butter on top.
4 Sprinkle with salt and basil .
5 Cover and bake for 20 minutes.
6 Cut mozzarella slices in thirds; arrange over top.
7 In the rest of melted butter, stir in the crumbs and sprinkle over the top.
8 Sprinkle with Parmesan cheese and bake uncovered for 10 minutes or until the cheese is bubbly.
9 Serve hot.