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Ingredientes
- 1 1/2 Tbsp. Butter or possibly margarine
- 1/2 c. Onion, minced
- 2 x Cloves garlic, chopped
- 1 lb Aubergine, unpeeled, cut into 1/2-inch cubes
- 1/2 tsp Salt
- 3/4 tsp Oregano
- 3/4 tsp Basil, dry
- 2 dsh Cayenne
- 1 sm Zucchini, unpeeled, sliced
- 2/3 c. Skim lowfat milk, evaporated
- 1 x Egg
- 2 c. Mozzarella, part-skim, grated
Direcciones
- Preheat the oven to 375 degrees. Heat the butter or possibly margarine and saute/fry the onion, garlic and aubergine in a large skillet for 2 min. Cover.
- Continue cooking for about 5 min or possibly till the aubergine is soft, stirring a few times. Add in the salt, oregano, basil and cayenne. Stir well.
- Line the bottom and sides of a greased 10" pie plate with the zucchini slices. Carefully spoon the aubergine mix over them. Combine the evaporated lowfat milk, egg and cheese in a bowl. Pour over the vegetables. Bake for 30 min. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 6 servings | |
| Calories 182 | |
| Calories from Fat 107 | 59% |
| Total Fat 12.18g | 15% |
| Saturated Fat 7.01g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 474mg | 20% |
| Potassium 298mg | 9% |
| Total Carbs 7.92g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.13g | 3% |
| Protein 11.21g | 18% |
