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Baked Eggplant And Tomatoes

Healthycooking's picture
  Eggplants 2 Medium (Unpeeled)
  Tomatoes 6 Large, peeled and sliced
  Butter/Margarine 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Green peppers 1 1⁄2 , seeded and cut into strips
  Onion 1 Large, peeled and cut up
  Bacon slices 4
  Steamed soy sprouts 1⁄2 Cup (8 tbs)

Preheat oven to 350°.
Butter a 3-qt.flat baking dish.
Cut eggplants into 1/2 inch slices.
Put half of eggplant slices on bottom of baking dish.
Cover with half of tomato slices.
Dot with butter, salt and pepper.
Cover with remaining eggplant and tomato slices.
Through fine blade of meat grinder put green pepper, onion, bacon and soy sprouts.
Spread this ground mixture evenly over top of tomatoes.
Bake for 30 minutes until eggplant is tender.
Remove excess liquid from bottom of baking dish.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 798 Calories from Fat 277

% Daily Value*

Total Fat 32 g48.9%

Saturated Fat 17.4 g86.8%

Trans Fat 0 g

Cholesterol 71.4 mg23.8%

Sodium 620.1 mg25.8%

Total Carbohydrates 124 g41.5%

Dietary Fiber 46.5 g186%

Sugars 63.8 g

Protein 25 g50.9%

Vitamin A 217.5% Vitamin C 596.8%

Calcium 27.4% Iron 33.7%

*Based on a 2000 Calorie diet

Baked Eggplant And Tomatoes Recipe