One Skillet Eggplant Dinner
|Eggplant||1 Medium, sliced into 1/4 inch circles|
|Vegetable oil||1 Tablespoon|
|Green pepper||1 Medium, sliced|
|Onion||1 Small, minced|
|Garlic||1 Clove (5 gm), minced|
|Tomato basil sauce||2 Cup (32 tbs)|
|Sweet basil||To Taste|
|Freshly ground black pepper||To Taste|
|Grated cheddar cheese/Colby cheese||1 Cup (16 tbs)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
Pour enough vegetable oil into a large frying pan to coat.
Fry eggplant gently until browned on both sides.
Add more oil as necessary.
Turn down heat, add vegetables, pour tomato sauce over all.
If tomato sauce does not contain herbs, add oregano and sweet basil to taste.
Add black pepper if needed.
Sprinkle cheeses on top.
Cover tightly and let simmer until eggplant is tender (30 minutes or less.)
Serving size: Complete recipe
Calories 1067 Calories from Fat 574
% Daily Value*
Total Fat 64 g99.1%
Saturated Fat 31.9 g159.3%
Trans Fat 0 g
Cholesterol 148.5 mg49.5%
Sodium 2326.8 mg96.9%
Total Carbohydrates 79 g26.2%
Dietary Fiber 23.3 g93.3%
Sugars 29.4 g
Protein 49 g97.9%
Vitamin A 95.4% Vitamin C 263%
Calcium 131.9% Iron 31.8%
*Based on a 2000 Calorie diet