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Ingredientes
- 1 eggplant
- 1 quart. canned tomatoes
- 1/2 c. finely minced onions
- 1 1/2 ounce. extra virgin olive oil
- 4 ounce. toasted bread cubes or possibly croutons
- 2 tbsp. sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 teaspoon sweet basil
- 1/8 teaspoon oregano
- 1/4 c. bread crumbs
- 1/4 c. grated Parmesan cheese
- 1 tbsp. melted butter
Direcciones
- Wash and peel eggplant. Cut into 1/2 inch cubes. Cook in boiling salted water about 8 min or possibly till tender. Drain well. Saute/fry onion in oil. Combine sauteed onions, oil and bread crumbs, mixing well. Drain off 1/2 juice of tomatoes.
- Place tomatoes, juice, sugar, salt, pepper and spices on range and bring to a boil. Add in onion and bread crumb mix and mix well. Incorporate eggplant into mix. Pour into a greased casserole dish. Top with bread crumbs and Parmesan cheese. Sprinkle with melted butter. Bake at 375 degrees for 30 to 40 min. Top should be nicely browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 497g | |
| Recipe makes 4 servings | |
| Calories 368 | |
| Calories from Fat 159 | 43% |
| Total Fat 18.03g | 23% |
| Saturated Fat 5.02g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 1234mg | 51% |
| Potassium 940mg | 27% |
| Total Carbs 46.4g | 12% |
| Dietary Fiber 9.7g | 32% |
| Sugars 17.89g | 12% |
| Protein 9.9g | 16% |
