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Ingredientes
- 2 med eggplants - (abt 2 lbs)
- 2 Tbsp. butter
- 1/2 x onion finely minced
- 2 x cloves garlic pressed
- 1/4 tsp grnd nutmeg
- 1 1/2 c. heavy cream
- 3/4 c. Atkins Bread Crumbs
Direcciones
- Heat oven to 375 degrees. Peel eggplant and slice lengthwise into 1/2-inch thick slices. Sprinkle with salt and place in a colander for 15 min to drain.
- In a saucepan heat butter over medium heat. Add in onion and garlic; cook 3 to 4 min till softened. Fold in nutmeg and cream; cook 1 minute.
- Rinse eggplant slices and pat dry. Arrange slices in 9- by 13-inch baking dish. Pour cream mix over eggplant. Sprinkle proportionately with breadcrumbs.
- Bake 45 min till the cream is thickened, browned and bubbly and the eggplant is tender.
- This recipe yields 8 servings.
- Comments: For best flavor, dont skip step 1 - salting the eggplant eliminates bitterness. The recipe can be halved easily.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 8 servings | |
| Calories 128 | |
| Calories from Fat 100 | 78% |
| Total Fat 11.41g | 14% |
| Saturated Fat 7.05g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 31mg | 1% |
| Potassium 240mg | 7% |
| Total Carbs 6.53g | 2% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.49g | 2% |
| Protein 1.5g | 2% |
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