You are here

Baked Eggplant With Tomatoes

admin's picture
  Eggplant 1 Large
  Butter 2 Tablespoon
  Whole kernel corn 1 Cup (16 tbs)
  Tomatoes 4 , quartered
  Bread crumbs 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Grated cheese 1 Tablespoon

Pare eggplant; slice into '/2-inch slices.
Cook in boiling salted water 10 minutes (allow 1/2 teaspoon salt per quart of water); drain.
Butter casserole, arrange eggplant, corn, and tomatoes.
Cover with crumbs, sugar, salt, and pepper.
Bake 30 minutes in preheated 300°F oven.
Sprinkle with cheese; place in oven until cheese melts.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 545 Calories from Fat 271

% Daily Value*

Total Fat 31 g47.6%

Saturated Fat 18.4 g91.9%

Trans Fat 0 g

Cholesterol 77.7 mg25.9%

Sodium 2355.8 mg98.2%

Total Carbohydrates 60 g20%

Dietary Fiber 22.4 g89.8%

Sugars 28.2 g

Protein 17 g33.1%

Vitamin A 100.8% Vitamin C 123%

Calcium 28.2% Iron 16.7%

*Based on a 2000 Calorie diet

Baked Eggplant With Tomatoes Recipe