|Eggplant||1 Medium, peeled and cubed|
|Tomatoes||6 Medium, peeled and cut into medium pieces|
|Onion||1 Medium, chopped and sauteed|
|Mushrooms||1 Pound, washed, cut and sauteed|
|Garlic salt||1 Dash|
|Grated cheddar cheese||1 Cup (16 tbs)|
Cook eggplant in boiling water, covered, for 5 minutes until soft.
Cook onion and mushrooms.
Combine eggplant, tomatoes, onion, mushrooms, bay leaves in large frying pan (electric one works well).
Add salt, pepper, garlic and parsley.
Simmer for 20 minutes until tomatoes are well cooked.
Drain some of the excess water off if there is a lot (some eggplants are very watery).
Transfer to small baking dish (9x9) and sprinkle with grated cheese.
Put under broiler until cheese is bubbly.
Serves 4 as a side dish, 2 as a main dish.
Serving size: Complete recipe
Calories 852 Calories from Fat 357
% Daily Value*
Total Fat 40 g62.2%
Saturated Fat 24.9 g124.4%
Trans Fat 0 g
Cholesterol 121.1 mg40.4%
Sodium 1298.2 mg54.1%
Total Carbohydrates 85 g28.4%
Dietary Fiber 29.5 g118.1%
Sugars 43.9 g
Protein 51 g101.7%
Vitamin A 168.1% Vitamin C 223%
Calcium 99.7% Iron 37.3%
*Based on a 2000 Calorie diet