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Add a photoServings: 4
Ingredients
- 1 med Eggplant
- 1/4 c. Salad oil
- 3 lrg Tomatoes, peeled
- 2 c. Fresh bread cubes
- 2 Tbsp. Snipped parsley
- 1 cl Garlic
- 1 Tbsp. Salad oil
- 1/4 c. Grated Parmesan cheese
Directions
- Cut eggplant into 1/2-inch thick slices: pared. Place slices on paper towels; sprinkle each generously with salt. let stand for 30 min; then blot dry with paper towels. Start heating oven to 400 deg. F. Saute/fry eggplant in 1/4 c. salad oil till golden brown. Add in more oils as needed. Cut tomatoes into 1/2-inch thick slices; saute/fry in same skillet. In a 10x6x2 inch baking dish, arrange eggplant and tomatoes in alternate layers, (4 in all), sprinkling each layer with 1/4 tsp. salt and 1/8 tsp. pepper.
- Combine bread cubes with parsley, garlic, 1 Tbsp. salad oil and cheese. Toss well. Sprinkle over top layer. Bake 20 min or possibly till bread cubes are golden brown and eggplant is tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 360g | |
| Recipe makes 4 servings | |
| Calories 557 | |
| Calories from Fat 232 | 42% |
| Total Fat 26.2g | 33% |
| Saturated Fat 5.88g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 687mg | 29% |
| Potassium 664mg | 19% |
| Total Carbs 67.28g | 18% |
| Dietary Fiber 7.4g | 25% |
| Sugars 7.63g | 5% |
| Protein 15.77g | 25% |
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