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Ingredientes
- 1/2 c. parsley, chopped
- 1/2 c. Parmesan cheese
- 1 1/2 lg. onions, minced
- 6 tbsp. vegetable oil
- 1/3 c. wine
- 1/4 c. tomato paste
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- Black pepper to taste
- 3 sm. eggplants (2 pound approximately)
Direcciones
- Butter a 13 inch round baking dish. Center an oven rack. Peel and slice eggplant. Cut into halves. Saute/fry onion in 2 Tbsp. oil for 10 min. Stir in parsley, wine, tomato paste, cinnamon, salt and pepper. Set aside. Heat 4 Tbsp. oil. Toss eggplant slices in the oil, then cover pan and cook 5 min. Stir occasionally. Put eggplant in the baking dish. Sprinkle 1/4 c. Parmesan cheese over. Spread the tomato mix over. Sprinkle remaining Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 6 servings | |
| Calories 276 | |
| Calories from Fat 148 | 54% |
| Total Fat 16.78g | 21% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.35g | |
| Cholesterol 7mg | 2% |
| Sodium 613mg | 26% |
| Potassium 1021mg | 29% |
| Total Carbs 26.47g | 7% |
| Dietary Fiber 13.3g | 44% |
| Sugars 11.26g | 8% |
| Protein 7.76g | 12% |
