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Ingredientes
- 1 lrg Eggplant
- 1 lrg Tomato (beefsteak style is best)
- 1 lrg Vidalia onion
- 1 Tbsp. Butter or possibly margarine
- 1 Tbsp. Extra light extra virgin olive oil
- 2 Tbsp. Grated parmesan cheese (you don't have to grate it fresh, Kraft or possibly other boxed is ok.)
- 1 Tbsp. Minced (dry) basil
- 1/2 Tbsp. Minced (dry) oregano
- 1 pch Garlic pwdr
- 1/2 c. Fine bread crumbs (seasoned) (I use "Contadina" , but have also used regular seasoned croutons and crushed them into crumbs) If you Make your own bread crumbs, add in a little sage and maybe some basil. Do not be afraid to experiment here.
Direcciones
- Preparation:Preheat oven to 350 degrees Have an approx 12" square covered glass casserole pan ready.
- Wash and slice the eggplant into 3/4" to 1 inch slices. Don't peel! Set eggplant slices aside.
- Wash and slice the tomato (peel if you like - I don't peel them) and remove seeds. set tomato slices aside. You should have at least as many tomato slices as you have eggplant slices.
- In a medium saucepan start 2 c. of water to boil
- While water is warming toward boil, chop the onlon, (don't mince) leaving some larger pcs. Place the butter(margarine) and extra virgin olive oil in a medium saucepan, and start the onions to sautee. Sautee till clear but NOT brown.
- Once the water is boiling, place the eggplant slices into it and boil for 3 4 min. Drain the eggplant after 5 min.
- Take 1/4 of the sautee'd onions and spread oin the bottom of the casserole pan.
- Using tongs, carefully place the eggplant slices 1 layer thick in the bottom of the casserole pan. It should cover the whole bottom.
- spread proportionately 1/2 of the remaining sauteed onion over the eggplant
- sprinkle 1/2 of the basil over the eggplant proportionately. sprinkle 1/2 of the oreganol over the eggplant proportionately.
- Mix the remaining basil and oregano with the bread crumbs , garlic pwdr and parmesan cheese.
- sprinkle 1/4 of the bread crumb/spice mix over the eggplant.
- Place one tomato slice over each clice of eggplant.
- spread proportionately the remaining sauteed onion over the tomato layer.
- Sprinkle the rest of the bread crumb/spice mix proportionately over the top of the casserole.
- Cover, bake for 15 min, Remove cover, bake for additional 5 min.
- Serves about 5.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 743g | |
| Calories 524 | |
| Calories from Fat 163 | 31% |
| Total Fat 18.55g | 23% |
| Saturated Fat 9.88g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 656mg | 27% |
| Potassium 1553mg | 44% |
| Total Carbs 77.83g | 21% |
| Dietary Fiber 18.9g | 63% |
| Sugars 23.0g | 15% |
| Protein 17.71g | 28% |
