Collections

Related

Basque Style Eggplant Casserole

Submitted by cantona

YIELD

4 servings

PREP

30 min

COOK

45 min

READY

75 min

Ingredients

6

TABLESPOONS VEGETABLE OIL

1

EACH ONIONS
cut into strips

2

EACH GREEN BELL PEPPERS
cut into strips

5

LARGE MUSHROOMS
sliced

1

EACH CELERY STALKS
sliced diagonally

6

EACH TOMATOES
peeled and diced

5

CLOVES GARLIC
minced

1

X SALT
to taste *

1

TABLESPOON FINE HERBS *

1

LARGE EGGPLANT *

2

LARGE EGGS
beaten with 1 tablespoon water and 1 pinch salt

½

CUP PARMESAN CHEESE
freshly grated

1

CUP SWISS CHEESE
grated

Directions

Heat 3 tablespoon oil in a large skillet and add onion, green pepper, mushrooms, celery and garlic.

Sauté until tender.

Add tomatoes.

Bring to a boil.

Add salt and fine herbs.

Turn heat to low and simmer sauce for 30 minutes.

Peel eggplant and slice into large slices.

Dip in egg mixture and fry eggplant in a skillet with remaining oil until tender.

Arrange eggplant slices in a large baking dish .

Sprinkle with Parmesan cheese.

Pour tomato sauce over the top and spirinkle with Swiss cheese.

Heat in 350℉ (180℃) F oven until cheese is melted.

* not incl. in nutrient facts

Comments

Related recipes

Nutrition Facts

Serving Size 406g (14.3 oz)

Amount per Serving

Calories 444 68% of calories from fat

% Daily Value *

Total Fat 34g 52%

Saturated Fat 10g 52%

Trans Fat 0g

Cholesterol 142mg 47%

Sodium 301mg 13%

Total Carbohydrate 7g 7%

Dietary Fiber 4g 18%

Sugars g

Protein 39g

Vitamin A 44% • Vitamin C 130%

Calcium 42% • Iron 10%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, Good source of fiber