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Ingredientes
- 1 lrg Eggplant
- 1/4 c. Veg. oil
- 1 can (15 ounce) tomato sauce
- 1 can (4 ounce) minced, mild green chiles
- 1/4 c. Minced green onion
- 1/2 tsp Grnd cumin
- 1/2 tsp Garlic salt
- 1 c. Grated cheddar cheese 4 ounce.
- 6 x Ripe olives, slliced
- 1 c. Lowfat sour cream 8 ounce.
Direcciones
- Peel and slice eggplant. Brush both sides of each slice with oil. Place in a single layer on a greased baking sheet and bake at 450 D. for 20 min.
- Combine tomato sauce, chiles, green onion, cumin and garlic salt in a sauce pan. Simmer uncovered for 10 min. In a greased 9 x 13 casserole, layer eggplant, sauce and cheese. Top with lowfat sour cream and olives. Bake at 350 D. for an additional20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 6 servings | |
| Calories 414 | |
| Calories from Fat 336 | 81% |
| Total Fat 37.88g | 47% |
| Saturated Fat 11.66g | 47% |
| Trans Fat 0.23g | |
| Cholesterol 43mg | 14% |
| Sodium 618mg | 26% |
| Potassium 629mg | 18% |
| Total Carbs 13.27g | 4% |
| Dietary Fiber 5.5g | 18% |
| Sugars 7.62g | 5% |
| Protein 8.7g | 14% |
