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Lebaneese Eggplant

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Submitted by sweet66

YIELD

4 servings

PREP

10 min

COOK

45 min

READY

55 min

Ingredients

1 1
MEDIUM MEDIUM EGGPLANT
peel and dice *
½ 118
CUP ML ONIONS
chopped
1 1
EACH EACH GARLIC
clove
½ 118
CUP ML MUSHROOMS
sliced
¼ 59
CUP ML OLIVE OIL
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
16 462.4
OUNCES ML/G TOMATOES
canned, drained
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BROWN SUGAR
¼ 1.3
TEASPOON ML BASIL
, dry *
0.6
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
grated

Directions

Cook eggplant in boiling salted water 8 to 10 min., drain well.

Sauté onion, garlic, mushrooms in olive oil.

Add flour, stir until smooth. Add tomatoes and other ingredients.

Bring to a boil. Remove from heat.

Layer in lightly grease 1 qt. casserole, top with Parmesan cheese.

Bake at 375 degree for 25 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 167 78% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 340mg 14%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 5g
Vitamin A 15% Vitamin C 23%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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