RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5299
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| Recipe Name: |
Scalloped Eggplant - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| 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:
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Directions:
Peel and slice eggplant and soak 30 minutes in salted water. Drain and drop in boiling water. Cook until tender. Sauté onion in butter until tender but not brown.
Combine eggplant, onion, sugar, soup, and egg. Pour into baking dish, sprinkle top with bread crumbs and cheese.
Bake at 350 degrees for 45 minutes. |
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| Nutrition per Serving: |
| Calories: |
158 |
Total Carbs: |
15.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
37.4 |
Fat: |
9.3 |
Protein: |
5.37 |
| Fiber: |
0.28 |
Sodium: |
58.69 |
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