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Ingredientes
- 1 sm Aubergine, pared & cubed (about 4 c.)
- 1/2 c. Minced bell pepper
- 3/4 c. Minced onion
- 4 Tbsp. Butter
- 1 1/2 Tbsp. Flour
- 1 can (10 1/2 ounce) cream of chicken soup
- 1 tsp Sugar
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/8 tsp Oregano
- 1 c. Grated sharp cheddar cheese
- 4 x Large eggs, beaten
- 1 x Tomato, peeled & minced
- 2 x Frzn pie crusts Parmesan cheese
Direcciones
- Partially bake crusts in preheated 450* oven for 6 minutes. Cook aubergine covered in boiling salted water for 8-10 minutes; drain well. Cook onion and pepper in butter till tender. Blend in flour, soup, salt, sugar, oregano and black pepper. Heat till bubbly. Remove from heat. Stir in beaten Large eggs.
- Mix in tomato, cheese and aubergine. Pour into pie shells. Top with Parmesan cheese; bake for 30 minutes. at 350*. Freezes well.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1306g | |
| Calories 1711 | |
| Calories from Fat 1134 | 66% |
| Total Fat 128.18g | 160% |
| Saturated Fat 68.24g | 273% |
| Trans Fat 0.0g | |
| Cholesterol 1119mg | 373% |
| Sodium 4600mg | 192% |
| Potassium 1830mg | 52% |
| Total Carbs 74.93g | 20% |
| Dietary Fiber 16.7g | 56% |
| Sugars 24.37g | 16% |
| Protein 72.65g | 116% |
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