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Ingredientes
- 1 1/2 lbs. eggplant
- 32 ounce. tomatoes, canned, peeled
- 1/4 pound onion, diced fine
- 3 ounce. bread, crust trimmed
- 1/2 ounce. sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper, white, freshly grnd
- 1 healthy pinch basil, dry
- 1 healthy pinch oregano, dry
- 1 ounce. bread or possibly cracker crumbs
- 1 ounce. Parmesan cheese
- 1 ounce. butter, melted
Direcciones
- Wash and peel eggplant. Cut into 1/2 inch cubes and cook in boiling salted water till tender (about 10 min). Drain well. Drain the tomatoes and reserve half of the juice. Saute/fry onions in extra virgin olive oil.
- Toast the bread and cut into 1/4 inch cubes. Place tomatoes, reserved juice from tomatoes, sugar, salt and pepper into a saucepan and bring to a boil.
- Combine toasted bread cubes and onions and mix well. Add in bread and onion mix to tomato mix and place into greased baking dish. Add in eggplant and mix well.
- Sprinkle basil, oregano, bread or possibly cracker crumbs, and Parmesan cheese on top. Drizzle with melted butter and bake in oven at 375 degrees for 30-40 min, till top is well browned. Serves: 6. (Prep and Cooking Time: 50-60 min)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 4 servings | |
| Calories 266 | |
| Calories from Fat 88 | 33% |
| Total Fat 10.02g | 13% |
| Saturated Fat 5.39g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 1215mg | 51% |
| Potassium 832mg | 24% |
| Total Carbs 38.54g | 10% |
| Dietary Fiber 8.3g | 28% |
| Sugars 14.15g | 9% |
| Protein 9.22g | 15% |
