Try this Baked eggplant with two cheeses recipe, or contribute your own.
Suggest a better descriptionHeat oven 350
Spray rectangular dish with cooking spray
Cut unpeeled into 1/2 inch slices
Place in 3 quart saucepan, cover with water, salted if desired.
Hear until boiling
Cover and summer 5 minutes
Drain and pay dry
Mix remaining ingredients except cheeses in 2 quart saucepan
Cook over medium-high heat about 5 min stirring frequently until slightly thickened
Place eggplant in baking dish, top with tomato mixture and cheeses
Cover and bake 20 min
Uncover and bake 10 min longer until lightly brown
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (265g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 151 | ||
Calories from Fat: 67 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 22mg | 7 % | |
Sodium 1257.3mg | 43 % | |
Potassium 562.1mg | 15 % | |
Total Carbohydrate 15.5g | 5 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 9.6g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 151
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