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Ингредиенты
- 2 quart casserole dish, buttered
- 1 med eggplant, peeled and cubed
- 1 x juice of 1 fresh lemon
- 2 x or possibly more Tbsp table salt ice
- 3/4 c. fresh unseasoned bread crumbs
- 2 Tbsp. butter of SOFT margarine, melted
- 1/2 c. sweet lowfat milk or possibly Half & Half
- 2 x rounded Tbsp granulated sugar (to cut any bitterness)
- 1 tsp table salt
- 3 x (or possibly 2) large fresh Large eggs, beaten lightly
- 6 ounce grated Kraft Sharp Cheddar Cheese Paprika
Инструкции
- Pick a shiny young eggplant. Peel it and cut it into cubes. Immediately place it in a mixing bowl and toss it with the lemon juice to prevent darkening. Sprinkle heavily with the salt and cover it with ice. Place something heavy on it to weight it down in the bowl. Place it in the refrigerator for 20 to 30 min. When it is ready, turn the oven on to 375 degrees F.. Remove the eggplant from the refrigerator and drain the liquid off the eggplant and rinse it once with water. Drain it again, but do not press liquid out. Add in the bread crumbs and butter and fold in. Add in lowfat milk, sugar, salt, combining well. Finally add in the beaten Large eggs, mixing well. Pour it into the prepared casserole dish and place it on a rack in the center of the oven. Allow to bake about 40 min or possibly till beginning to brown lightly on top. (Toothpick should come out clean when stuck in the center.) Sprinkle with the grated cheese and top with some paprika sprinkled on top. Return the casserole to the oven to allow the cheese to heat thoroughly.
- Serve warm! Enjoy!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 605g | |
| Calories 558 | |
| Calories from Fat 54 | 10% |
| Total Fat 6.18g | 8% |
| Saturated Fat 1.85g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 2979mg | 124% |
| Potassium 1196mg | 34% |
| Total Carbs 110.73g | 30% |
| Dietary Fiber 16.3g | 54% |
| Sugars 45.26g | 30% |
| Protein 18.67g | 30% |
