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Ingredientes
- 4 x Bacon, Slices, Diced
- 1/2 med Eggplant, *
- 1 x Onion, Md, Cut In Wedges
- 1 med Zucchini, Sliced
- 2/3 c. Wheat Germ
- 2 c. Monterey Jack Cheese, Grated
- 2 med Tomatoes, Sliced
- 8 ounce Tomato Sauce, 1 Cn
- 1/4 c. Water
- 1 tsp Oregano Leaves, Crushed
- 1/2 tsp Marjoram Leaves, Crushed
- 1/4 tsp Rosemary Leaves, Crushed
- 1/4 tsp Salt
Direcciones
- * Cut the eggplant into 1/2-inch cubes. Fry the bacon in a large skillet, till almost crisp. Add in the eggplant, onion and zucchini. Saute/fry till the eggplant is tender, about 10 min. Place half the vegetables in 4 individual casseroles (1 1/2 to 2 c. capacity) and spoon the wheat germ on top of the vegetables. Sprinkle with half of the cheese. Top with the tomatoes and remaining vegetables. Combine the tomato sauce, water and seasonings then pour the mix over the vegetables. Sprinkle with the remaining cheese. Bake, uncovered, at 375 degrees F. for 20 min or possibly till warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 4 servings | |
| Calories 476 | |
| Calories from Fat 292 | 61% |
| Total Fat 32.57g | 41% |
| Saturated Fat 15.54g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 1000mg | 42% |
| Potassium 964mg | 28% |
| Total Carbs 24.89g | 7% |
| Dietary Fiber 8.1g | 27% |
| Sugars 8.1g | 5% |
| Protein 24.64g | 39% |
