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Ингредиенты
- 1 lrg eggplant (2 pounds), peeled, cut into 1 inch cubes
- 1/2 c. seasoned dry bread crumbs
- 1/3 c. minced onion
- 3 x cloves garlic
- 1 1/2 tsp dry oregano leaves, divided
- 1/2 tsp dry basil leaves
- 1/4 tsp dry thyme leaves Salt and pepper, to taste
- 2 x Large eggs
- 3 med tomatoes, sliced
- 1/4 c. grated fat-free Parmesan cheese
Инструкции
- Cook eggplant in 2 inches simmering water in covered medium saucepan till tender, 5 to 8 min. Drain well. Mash eggplant with fork; fold in breadcrumbs, onion, garlic, 1 tsp. oregano, basil, and thyme. Season to taste with salt and pepper. Fold in Large eggs.
- Spoon eggplant mix into 11 x 7 inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 tsp. oregano.
- Bake, uncovered, at 350 degrees F. till warm through, about 20 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 942g | |
| Calories 648 | |
| Calories from Fat 190 | 29% |
| Total Fat 21.45g | 27% |
| Saturated Fat 8.31g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 439mg | 146% |
| Sodium 943mg | 39% |
| Potassium 2048mg | 59% |
| Total Carbs 83.16g | 22% |
| Dietary Fiber 20.8g | 69% |
| Sugars 24.06g | 16% |
| Protein 37.15g | 59% |
