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Ingredientes
- 1 sm eggplant
- 4 med tomatoes, sliced
- 2 med green peppers, minced
- 2 med onions, minced Seasoning salt, to taste
- 3/4 lb sharp Cheddar cheese, sliced 1/8" thick
Direcciones
- Slice unpeeled eggplant about 1/4-inch thick. Parboil till partially tender. Place layer of eggplant slices in a large casserole. Add in a layer of sliced tomatoes. Fill spaces with a mix of minced green peppers and onions. Sprinkle lightly with each of the seasonings. Add in a layer of cheese. Repeat till casserole is filled, ending with cheese. Cover, bake at 400 degrees till steaming (about 1/2 hour). Remove cover, reduce heat to 350 degrees, cook till eggplant is tender and sauce thick and golden brown (about 1/2 hour).
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 6 servings | |
| Calories 276 | |
| Calories from Fat 168 | 61% |
| Total Fat 19.14g | 24% |
| Saturated Fat 12.03g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 359mg | 15% |
| Potassium 480mg | 14% |
| Total Carbs 11.77g | 3% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.89g | 4% |
| Protein 16.04g | 26% |
