Eggplant Tomato Casserole
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Freshly ground pepper||1 Dash|
|Veal stock/Beef stock||1 Cup (16 tbs)|
Peel eggplant and slice into thin slices.
Peel tomatoes and slice into thin slices.
Heat butter in skillet and saute egg plant slices on both sides, then mushrooms until lightly browned.
Season vegetables with salt and pepper.
Arrange eggplant, tomatoes and mushrooms in alternate layers in a buttered 1 1/2 quart casserole.
Pour veal stock over vegetables.
Bake in a 350° F.oven for 1 hour.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Add 15 minutes to cooking time.
Serving size: Complete recipe
Calories 689 Calories from Fat 448
% Daily Value*
Total Fat 51 g78.7%
Saturated Fat 31.2 g155.9%
Trans Fat 0 g
Cholesterol 129 mg43%
Sodium 2501 mg104.2%
Total Carbohydrates 55 g18.5%
Dietary Fiber 21.7 g87%
Sugars 30.2 g
Protein 17 g33.1%
Vitamin A 154.9% Vitamin C 172.3%
Calcium 12.5% Iron 18.9%
*Based on a 2000 Calorie diet