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Ingredientes
- 1 lrg eggplant, cubed See instructions below
- 1 x juice of 1/2 fresh lemon
- 2 lrg zucchini, minced
- 1 med Vidalia or possibly sweet type onion, minced
- 1 x tomato, seeded, minced
- 1/2 stk butter, melted
- 2 c. (8 ounces) shredded Sharp Cheddar or possibly Colby cheese
- 1/2 tsp table salt
- 1/4 tsp grnd black pepper
- 1 x (8 oz) package herb stuffing mix (Pepperidge Farms - Blue Package)
- 2 x Large eggs
- 2 Tbsp. Cream
Direcciones
- Prepare eggplant: Cut eggplant into small cubes. Salt it well with about 2 Tbsp. table salt. Cover it with ice and top it with a heavy lid or possibly pan.
- Chill 15 min. Then drain off and rinse with cool water. Drain again. Toss eggplant with juice of 1/2 lemon - prevents darkening.
- Scrape zucchini lightly with a sharp knife. Sometimes the peeling can be a bit bitter.
- In a large skillet, heat butter over low heat. Add in eggplant, zucchini, tomato, onion. Season with salt, and pepper. Cook, stirring over medium low heat for 15 to 20 min. Remove from heat.
- Preheat oven to 350 degrees F. Spray or possibly grease a 2 qt casserole dish.
- In a buttered casserole dish, layer stuffing, vegetable mix, cheese till all ingredients are used, ending with cheese. Beat Large eggs and cream together lightly with a for and pour over all.
- Bake for 30 to 40 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 443g | |
| Recipe makes 5 servings | |
| Calories 469 | |
| Calories from Fat 291 | 62% |
| Total Fat 32.91g | 41% |
| Saturated Fat 17.93g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 192mg | 64% |
| Sodium 906mg | 38% |
| Potassium 876mg | 25% |
| Total Carbs 25.85g | 7% |
| Dietary Fiber 7.4g | 25% |
| Sugars 8.87g | 6% |
| Protein 20.79g | 33% |
