Eggplant Casserole

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Name: Eggplant Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 large Eggplant about 750 g; 1 Egg; 1 tablespoon water; 1/2 cup Dry bread crumbs; 2 tablespoon oil; 2 onions quartered & sliced; 1 tablespoon oil; 8 large tomatoes sliced; 1 teaspoon dried basil or fresh; 1/2 cup water; 1 tsp salt; 1 cup tasty cheese grated; Freshly ground pepper

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INGREDIENTS

1 large Eggplant ; about 750 g
1 Egg
1 tablespoon water
1/2 cup Dry bread crumbs
2 tablespoon oil
2 onions ; quartered & sliced
1 tablespoon oil
8 large tomatoes ; sliced
1 teaspoon dried basil ; or fresh
1/2 cup water
1 tsp salt
1 cup tasty cheese ; grated
Freshly ground pepper

Servings

INSTRUCTIONS

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.

NOTES

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Eggplant Casserole

1 large Eggplant about 750 g
1 Egg
1 tablespoon water
1/2 cup Dry bread crumbs
2 tablespoon oil
2 onions quartered & sliced
1 tablespoon oil
8 large tomatoes sliced
1 teaspoon dried basil or fresh
1/2 cup water
1 tsp salt
1 cup tasty cheese grated
 Freshly ground pepper

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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Nutrition

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Serving Size: 1 Serving (688g)
Recipe Makes: 4 Servings

Calories: 681
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 %
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.

About Our Nutrition Facts

Calories per serving: 681

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