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Baked Eggplant

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YIELD

1 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

1 1
SLICE SLICE EGGPLANT *
1 1
SLICE SLICE ONIONS *
1 28.9
OUNCE ML/G CHEDDAR CHEESE
shredded
2 3E+1
TABLESPOONS ML TOMATO SOUP
condensed
1 5
TEASPOON ML BREAD CRUMBS
¼ 1.3
TEASPOON ML THYME *
¼ 1.3
TEASPOON ML SALT
1 1
DASH DASH BLACK PEPPER *

Directions

Cook eggplant and onion in small amount of water until, tender. Drain; reserve liquid. Place eggplant and onion in small baking dish . Top with cheese.

Blend condesnsed soup, 1 Tb of eggplant liquid, bread crumbs, thyme, salt, and pepper. Pour over eggplant; cover. Bake at 350f for 30 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 82 54% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 866mg 36%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 9g
Vitamin A 5% Vitamin C 7%
Calcium 11% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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