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Baked Eggplant

Fresh.n.Natural's picture
  Onions 2 Large, sliced
  Eggplant 1 Medium, sliced into 1/4 inch thick slices
  Tomatoes 6 , sliced
  Olive oil/Vegetable oil 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Salt To Taste
  Sweet paprika 1 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Dried marjoram 1⁄4 Teaspoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Heavy cream 1⁄4 Cup (4 tbs)

1. Preheat the oven to 350 degrees.
2. In a well-oiled casserole or baking dish, place alternate layers of onions, eggplant, and tomatoes until all are used.
3. Combine the oil, salt, paprika, cayenne, and marjoram and pour over the vegetables. The oil should come about 3/4 way up the vegetables.
4. Cover and bake for 40 minutes. Increase the oven temperature to 400 degrees. Combine the cheese and cream and pour over the top of the vegetables. Bake, uncovered, until the top is browned, about 10 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2723 Calories from Fat 2208

% Daily Value*

Total Fat 250 g384.8%

Saturated Fat 49.6 g248.2%

Trans Fat 0 g

Cholesterol 109.7 mg36.6%

Sodium 961.6 mg40.1%

Total Carbohydrates 111 g37.1%

Dietary Fiber 32 g128.2%

Sugars 54.6 g

Protein 30 g60.7%

Vitamin A 152.7% Vitamin C 248.5%

Calcium 66.2% Iron 37.4%

*Based on a 2000 Calorie diet

Baked Eggplant Recipe