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Lebaneese Eggplant

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

45 min

Ready

55 min
Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 medium eggplant
peel and dice
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½ cup onions
chopped
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1 each garlic
clove
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½ cup mushrooms
sliced
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¼ cup olive oil
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1 tablespoon all-purpose flour
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16 ounces tomatoes
canned, drained
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½ teaspoon salt
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½ teaspoon brown sugar
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¼ teaspoon basil
, dry
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teaspoon black pepper
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2 tablespoons Parmesan cheese
grated
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Ingredients

Amount Measure Ingredient Features
1 medium eggplant
peel and dice
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118 ml onions
chopped
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1 each garlic
clove
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118 ml mushrooms
sliced
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59 ml olive oil
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15 ml all-purpose flour
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462.4 ml/g tomatoes
canned, drained
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2.5 ml salt
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2.5 ml brown sugar
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1.3 ml basil
, dry
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0.6 ml black pepper
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3E+1 ml Parmesan cheese
grated
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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

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Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 16778% 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?
 

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