| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian3 |
4 |
servings |
INGREDIENTS
| 2 |
sm |
Eggplant; cut in 1/2 inch |
|
|
Sl |
| 2 |
tb |
Cooking oil |
| 1 |
pk |
Italian herb mixture |
| 15 |
oz |
Tomato sauce |
|
|
Parsley; minced |
| 6 |
|
Garlic cloves; minced |
| 1/4 |
c |
Cooking wine |
| 10 |
oz |
Mozzarella cheese; sliced |
INSTRUCTIONS
Marinate for of the garlic cloves (minced) overnight (or for 8 hours) in
the tomato sauce, herb mixture and wine. Then coat a medium-size casserole
pan with the oil and layer the eggplant, sprinkled with remaining 2 minced
garlic cloves. Pour 3/4 of the tomato mixture over eggplant and layer
mozzarella cheese on top. Add remaining tomato mixture. Sprinkle with
minced parsley. Bake at 350F for 45 minutes.
Per serving: 394 Calories (kcal); 25g Total Fat; (55% calories from fat);
19g Protein; 25g Carbohydrate; 63mg Cholesterol; 954mg Sodium Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates
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