Red, White, and Blue/Black Casserole
31
31
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.
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?
