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Red, White, and Blue/Black Casserole

 

31

Yield

1

casserole

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free
 

Ingredients

1 large eggplant
*
3 large tomatoes
sliced 1/2 thick
1 ½ pounds mozzarella cheese
1/4-in thick
1 large onions
sliced thin (optional)

Directions

Cut the eggplant lengthwise once, then slice crosswise into semidisks about ¾ inch thick.

In a shallow casserole dish (2 in deep), stand some slices of eggplant on the narrow cut edge, to make a row, then fol- low this with slices of tomato, then slices of mozzarella cheese.

Repeat until the whole dish is full.

It should appear from the top to have bands of red, white, and black.

Use your favorite seasoning (basil/oregano is the default), and bake until bubbly (about 25 to 30 minutes at 350 deg.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 344g (12.1 oz)
Amount per Serving
Calories 47152% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 17g 86%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 1062mg 44%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 86g
Vitamin A 39% Vitamin C 34%
Calcium 135% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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