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Suggest a better description4 SERVINGS LACTO This sturdy casserole of eggplant, bell peppers, garlic, tomatoes, olives, capers and parsley can be assembled ahead of time, but dont sprinkle with bread crumbs until just before baking. Serve it as an entree or in smaller portions as a side dish. Preheat oven to 350 F. Spray a large non-stick skillet with cooking spray; heat over medium heat until hot. Add onion and garlic and cook, stirring often, until softened, about 4 minutes. Add eggplant, bell peppers and tomatoes. Cook, stirring often, until vegetables are render, about 5 minutes. Add parsley, olives, capers, herbs, salt and pepper. Spoon mixture into an 11- by 7-inch baking dish. (If making ahead, allow casserole to cool completely, cover tightly and refrigerate until 30 minutes before serving.) Topping: In small bowl, combine all topping ingredients and mix well. Sprinkle casserole evenly with topping mixture. Bake, uncovered, until mixture is bubbly and top browned, about 30 minutes. PER SERVING: 205 CAL.; 6G PROT.; 8G TOTAL FAT (2G SAT. FAT); 30G CARB.; 3MG CHOL.; 533MG SOD.; 8G FIBER. Recipe by: Vegetarian Times Magazine, September 1998, page 36
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 1 servings | ||
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Calories: 129 | ||
Calories from Fat: 29 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 8.2mg | 3 % | |
Sodium 669.7mg | 23 % | |
Potassium 392.4mg | 10 % | |
Total Carbohydrate 20.4g | 6 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 16g | ||
Protein 6.9g | 10 % | |
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: 129
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