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Broiled Eggplant

Thrifty.Chef's picture
Ingredients
  Eggplants 2 Pound, peeled
  Tomatoes 2 Medium, peeled
  Yellow onion 1 Large, peeled and chopped
  Garlic 3 Clove (15 gm), peeled and minced
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dried basil 1 Teaspoon, crumbled
  Olive oil/Vegetable oil 5 Tablespoon
  Parmesan cheese 2 Tablespoon, grated
Directions

1. Preheat the broiler. Slice the eggplant into 1-inch rounds and put them into an oiled 13" x 9" x 2" baking pan. Scatter the chopped tomatoes and onion over the eggplant.
2. In a small bowl, combine the garlic, salt, pepper, basil, and oil. Drizzle the mixture over the eggplant.
3. Broil 4 inches from the heat for 10 to 15 minutes, or until the eggplant is soft and begins to brown at the edges. Sprinkle with the cheese and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Broiled
Restriction: 
Vegetarian
Ingredient: 
Eggplant

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1231 Calories from Fat 752

% Daily Value*

Total Fat 85 g131.2%

Saturated Fat 15.7 g78.4%

Trans Fat 0 g

Cholesterol 20.4 mg6.8%

Sodium 2473 mg103%

Total Carbohydrates 109 g36.3%

Dietary Fiber 43.8 g175.2%

Sugars 28.3 g

Protein 26 g52.6%

Vitamin A 57.7% Vitamin C 98.2%

Calcium 59.6% Iron 32.7%

*Based on a 2000 Calorie diet

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Broiled Eggplant Recipe