RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2064
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| Recipe Name: |
Eggplant and Tomato Casserole |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.41
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Cup oil, olive
1 to taste salt and pepper
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Directions:
Peel, slice, and cook eggplant in boiling water just until tender. Drain and place in oblong dish. Sauté onion and tomatoes in olive oil and add seasonings.
Cover eggplant with sauce, sprinkle with Parmesan, and bake at 350 degrees for 30 minutes. |
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| Nutrition per Serving: |
| Calories: |
95 |
Total Carbs: |
13.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
4.2 |
Fat: |
4.6 |
Protein: |
4.12 |
| Fiber: |
1.42 |
Sodium: |
12.55 |
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