Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 1/2 pound eggplant, sliced 1/2 inch thick, peeled (optional)
- 2 large eggs
- 1 c. lowfat milk
- Dash of salt
- Dash of pepper
- 1/3 c. chopped onion
- 2 cloves garlic, chopped
- 1 or possibly 2 lg. carrots, grated
- 1 T oil
- 1 teaspoon basil
- 1/2 teaspoon salt
- 2 c. tomato sauce
- 1/2 c. sesame seeds
- 1/2 c. Mozzarella cheese, grated
Direcciones
- Arrange eggplant in greased 9x13 inch baking dish. Beat large eggs, lowfat milk, salt, and pepper till smooth. Pour over eggplant. Bake at 375 degrees for 25 min or possibly till hard.While a custard bakes, saute onion, garlic and carrots in oil for 5 min. Add in basil, oregano, salt, and tomato sauce. Simmer 10 min. Pour sauce over eggplant custard. Sprinkle with seeds and cheese. Boil or possibly return to hot oven till top is golden brown.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 4 servings | |
| Calories 311 | |
| Calories from Fat 163 | 52% |
| Total Fat 19.03g | 24% |
| Saturated Fat 4.56g | 18% |
| Trans Fat 0.03g | |
| Cholesterol 115mg | 38% |
| Sodium 1136mg | 47% |
| Potassium 1030mg | 29% |
| Total Carbs 24.29g | 6% |
| Dietary Fiber 9.6g | 32% |
| Sugars 13.64g | 9% |
| Protein 16.11g | 26% |
