eggplant casserole
| 4 | tbsp olive oil |
| 1 1/2 | pounds eggplant |
| 8 | oz tomato sauce |
| 6 | cloves garlic |
| 1/8 | cup parmesan cheese |
use 2 tbsp olive oil to fry the eggplant slices. layer in a casserole. In the other 2 tbsp olive oil cook the garlic, add the tomato sauce, some oregano and salt and sugar to taste. Simmer 10 min. Pour over the eggplant and top with the cheese. Bake at 350 for 1/2 hour.
CategoriesSide Dish, Greek
| Nutrition Facts | ||||||
Serving Size 247.9g |
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Amount Per Serving |
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Calories 199 Calories from Fat
133 |
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% Daily Value* |
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Total Fat
14.8g 23%
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Saturated Fat
2.4g 12%
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Trans Fat
0.0g |
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Cholesterol
3mg 1%
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Sodium
349mg 15%
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Total Carbohydrates
15.4g 5%
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Dietary Fiber
6.7g 27%
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Sugars
6.4g |
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Protein
3.9g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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