Quick & Easy Baked Eggplant
Recipe: #161
September 14, 2011
Categories: Side Dishes, Eggplant, Onions, Oven Bake, Vegetarian, more
"This is a wonderful way to prepare eggplant when you're short on time. Slice the vegetables as thick or thin as you like, but keep them the same thickness to ensure even cooking."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (217 g)
- Calories 369.7
- Total Fat - 25 g
- Saturated Fat - 9.2 g
- Cholesterol - 60 mg
- Sodium - 962.2 mg
- Total Carbohydrate - 15.3 g
- Dietary Fiber - 1.7 g
- Sugars - 4.9 g
- Protein - 23 g
- Calcium - 703 mg
- Iron - 1.5 mg
- Vitamin C - 17.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400. Toss bread crumbs in 1 Tbsp. of the butter; set aside.
Step 2
Spray a 9x11 inch baking dish. Layer evenly as follows: eggplant, tomatoes, then onions. Drizzle with remaining butter and sprinkle with salt and dried basil.
Step 3
Cover with foil and bake for 30 minutes. Remove from oven and sprinkle with cheese and buttered bread crumbs.
Step 4
Return to oven and bake, uncovered, 10 minutes.
Tips
No special items needed.
0 Reviews
You'll Also Love
