Cut eggplant in cubes, cook in salted water until tender but not mushy; drain well. Fry bacon until crisp. Set aside. Cook onion in bacon fat until transparent; add tomatoes, salt, bay leaves, cayenne & black pepper. Let simmer 15 minutes. Add this mixture to eggplant together with 1/3 cup bread crumbs & 1/2 cup grated cheese. Build up in a casserole layers of eggplant, grated cheese & crumbs ending with crumbs. Bake, uncovered, at 350 for 30 minutes. MRS A.C. (VIVIAN) HAMILTON From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (293g)|
|Recipe Makes: 6|
|Calories from Fat: 102 (50%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 26.1mg||8 %|
|Sodium 1087.4mg||37 %|
|Potassium 822.1mg||22 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 13.1g|
|Protein 9.7g||14 %|
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: 206
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!