Receta Eggplant And Tomato Casserole

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Ingredientes

Cost per recipe $5.55 view details

Direcciones

  1. Cook eggplant in 2 inches simmering water in covered medium saucepan till tender, 5 to 8 min. Drain well. Mash eggplant with fork; fold in breadcrumbs, onion, garlic, 1 tsp. oregano, basil, and thyme. Season to taste with salt and pepper. Fold in Large eggs.
  2. Spoon eggplant mix into 11 x 7 inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 tsp. oregano.
  3. Bake, uncovered, at 350 degrees F. till warm through, about 20 min.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 942g
Calories 648  
Calories from Fat 190 29%
Total Fat 21.45g 27%
Saturated Fat 8.31g 33%
Trans Fat 0.0g  
Cholesterol 439mg 146%
Sodium 943mg 39%
Potassium 2048mg 59%
Total Carbs 83.16g 22%
Dietary Fiber 20.8g 69%
Sugars 24.06g 16%
Protein 37.15g 59%
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