| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | French | Casseroles, Eggplant, French, Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | Eggplant | |
| 1/4 | c | Salad oil |
| 3 | Tomatoes, peeled | |
| 2 | c | Fresh bread cubes |
| 2 | T | Snipped parsley |
| 1 | Garlic | |
| 1 | T | Salad oil |
| 1/4 | c | Grated Parmesan cheese |
INSTRUCTIONS
Cut eggplant into 1/2-inch thick slices: pared. Place slices on paper towels; sprinkle each generously with salt. let stand for 30 minutes; then blot dry with paper towels. Start heating oven to 400 deg. F. Saute eggplant in 1/4 cup salad oil until golden. Add more oils as needed. Cut tomatoes into 1/2-inch thick slices; saute in same skillet. In a 10x6x2 inch baking dish, arrange eggplant and tomatoes in alternate layers, (4 in all), sprinkling each layer with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine bread cubes with parsley, garlic, 1 tablespoon salad oil and cheese. Toss well. Sprinkle over top layer. Bake 20 minutes or until bread cubes are golden and eggplant is tender. Posted to Bakery-Shoppe Digest V1 #233 by xanthia@idirect.com (Xanthia) on Sep 13, 1997
A Message from our Provider:
“Many folks want to serve God, but only as advisers”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 414
Calories From Fat: 194
Total Fat: 22g
Cholesterol: 5.5mg
Sodium: 667.9mg
Potassium: 358.4mg
Carbohydrates: 44.4g
Fiber: 3.7g
Sugar: 6.4g
Protein: 10.7g