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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 2 Tbsp. Vegetable oil
- 2 x Cloves garlic, chopped
- 2 c. Total cereal, crushed (or possibly use bread crumbs)
- 1 Tbsp. Parsley
- 1/4 tsp Oregano
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 c. Parmesan cheese
- 1 lb Mozzarella cheese, sliced
- 1 lrg Aubergine -or possibly-
- 2 sm Aubergine
- 1 x Egg, beaten
- 1 Tbsp. Extra virgin olive oil
- 2 Tbsp. Vegetable oil
- 2 x Onions, minced
- 2 x Cloves garlic, chopped
- 2 Tbsp. Parsley
- 1/4 tsp Oregano
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 4 can (8-ounce) tomato sauce
Direcciones
- Heat oil in skillet till smoking. Remove from heat and add in garlic. Add in cereal and seasonings. Pour into bowl and add in Parmesan cheese. Slice aubergine lengthwise. Dip each piece into beaten egg, then cereal mix.
- Heat 2 Tbsp. oil in wok or possibly skillet. Cook aubergine less than 30 seconds on each side. Drain. To make sauce, heat oils and saute/fry onion and garlic till soft. Add in spices and tomato sauce. Simmer 30 min. To assemble, layer aubergine, Mozzarella cheese, Parmesan cheese and sauce.
- Repeat. Sprinkle top with Parmesan cheese and bake at 350 for 30 min or possibly till cheeses are melted.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 6 servings | |
| Calories 486 | |
| Calories from Fat 288 | 59% |
| Total Fat 32.35g | 40% |
| Saturated Fat 11.3g | 45% |
| Trans Fat 0.23g | |
| Cholesterol 79mg | 26% |
| Sodium 1111mg | 46% |
| Potassium 486mg | 14% |
| Total Carbs 24.6g | 7% |
| Dietary Fiber 6.2g | 21% |
| Sugars 7.15g | 5% |
| Protein 26.45g | 42% |
