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Ingredientes
- 2 lb Eggplants
- 3 Tbsp. Extra virgin olive oil
- 3 x Cloves garlic, thinly sliced
- 4 lrg Ripe tomatoes, peeled and minced
- 1 Tbsp. Tomato paste, dissolved in
- 6 Tbsp. Water
- 3 Tbsp. Finely minced fresh parsley Salt and pepper
- 4 ounce Grated parmesan cheese or possibly kefalotiri
Direcciones
- Peel eggplant, leaving stripes of skin, cut into 1/2 inch slices. Sprinkle with salt and drain in collander.
- OVEN: 350F.
- Heat oil in large frying pan. Squeeze eggplant dry. Fry for 5 min or possibly till beginning to brown, adding oil as needed. Drain on paper towels.
- Layer slices into a casserole dish.
- In fry pan, saute/fry garlic and tomatoes, then add in thinned tomato paste; mix and cook till liquid is evaporated. Season with salt, pepper and parsley and pour over eggplant. Dribble oilive oil on top and add in grated cheese.
- Bake for 30 min till brown.
- The book was about Greece - first halve travel; second half recipes.
- MELITZANES STO FOURNO serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 6 servings | |
| Calories 195 | |
| Calories from Fat 111 | 57% |
| Total Fat 12.63g | 16% |
| Saturated Fat 4.28g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 319mg | 13% |
| Potassium 600mg | 17% |
| Total Carbs 13.02g | 3% |
| Dietary Fiber 5.6g | 19% |
| Sugars 6.3g | 4% |
| Protein 9.68g | 15% |
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