Berenjena Con Ques0
|Water||6 Cup (96 tbs)|
|Salt||1 1⁄2 Tablespoon|
|Grated parmesan cheese||1⁄4 Pound (1 Cup)|
|Butter||6 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
|Cracker crumbs||3 Tablespoon|
Wash eggplant and drop without peeling into the water with salt.
Bring water to a boil, cover pot, and cook rapidly for 30 minutes.
Remove eggplant from pot, peel, and mash with a fork.
Add grated cheese, egg, and 1/2 cup butter.
Mix well and put mixture into a greased glass baking dish (1 quart).
Sprinkle with cracker crumbs and dot with remaining butter.
Bake in preheated moderate oven (375° F.) for 30 minutes.
Calories 266 Calories from Fat 170
% Daily Value*
Total Fat 19 g29.7%
Saturated Fat 11.3 g56.4%
Trans Fat 0 g
Cholesterol 84.1 mg28%
Sodium 1816.4 mg75.7%
Total Carbohydrates 15 g5%
Dietary Fiber 5.6 g22.2%
Sugars 5 g
Protein 10 g20.8%
Vitamin A 10.8% Vitamin C 5.5%
Calcium 23.2% Iron 3.9%
*Based on a 2000 Calorie diet