In this recipe you prepare two mixtures.
For speed, brown the eggplant slices while the tomato mixture simmers.
Cut the eggplant into slice about 1cm thick.
In a shallow dish big enough to hold the slices, beat the egg with the water, just enough to combine. Dip the eggplant slices first in the egg, then in the crumbs, coating both sides. Fry slices in a little hot oil until brown on both sides. Leave to drain on paper towels.
In another pan, sauté the sliced onions in 1 tablespoon of oil until lightly browned. ?Add the tomatoes, basil, water, salt, sugar and pepper, and simmer until the onion is tender.
Coat a large, shallow casserole dish (about 23X30 cm) with non-stick spray or butter, then put half the browned eggplant slices into the dish, cutting them to fit, if necessary. Pour half the tomato mixture over this layer, top with remaining eggplant, then spread he remaining tomato mixture on top. top with grated cheese.
Bake, uncovered, at 180 C for 45 minutes, or until top browns and the eggplant is very tender. Do not hurry the cooking/ Leave to stand for at least 10 minutes before serving, or reheat later, preferably in a microwave oven.
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|Serving Size: 1 Serving (688g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 489 (72%)|
|Amt Per Serving||% DV|
|Total Fat 54.3g||72 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 33.3g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 81.2mg||25 %|
|Sodium 344.5mg||12 %|
|Potassium 1339.1mg||35 %|
|Total Carbohydrate 37.6g||11 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 26.9g|
|Protein 16.6g||24 %|
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Calories per serving: 681
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