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Boston Cooking School Scalloped Eggplant Recipe

by CookEatShare Cookbook
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Ingredients

Cost per recipe $2.39 view details
  • 1 eggplant, pared and cut in 2/3 in cubes
  • 2 tbsp. butter
  • 1/2 onion, finely minced
  • 3/4 tbsp. finely minced parsley
  • Buttered crumbs

Directions

  1. Cook eggplant in small amount of boiling water till soft. Drain. Cook onion in butter till yellow, add in parsley and eggplant. Put in buttered baking dish. Cover with buttered crumbs. Bake in moderately warm 375 degree oven till crumbs are brown.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 785g
Calories 393  
Calories from Fat 214 54%
Total Fat 24.44g 31%
Saturated Fat 14.82g 59%
Trans Fat 0.0g  
Cholesterol 61mg 20%
Sodium 181mg 8%
Potassium 1715mg 49%
Total Carbs 44.97g 12%
Dietary Fiber 24.9g 83%
Sugars 18.7g 12%
Protein 7.98g 13%
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