Simply Perfect Eggplant
|Olive oil||3 Tablespoon|
|Oriental eggplant||3 Medium, cut crosswise into 1/2-inch-thick slices|
|Chopped oil packed sun dried tomatoes||2 Tablespoon|
|Onion||1 Small, finely chopped|
|Mushrooms||4 Ounce, minced|
|Red bell pepper||1 Small, seeded and chopped|
|Chopped parsley||1 Tablespoon|
|Chopped fresh oregano/1/2 teaspoon dried oregano||1 Teaspoon|
|Chopped fresh marjoram/1/2 teaspoon dried marjoram||1 Teaspoon|
Coat a 10- by 15-inch baking pan with a little of the oil.
Lay eggplant slices in a single layer in pan; brush with about 2 tablespoons of the oil.
Bake in a 425° oven until browned and very soft when pressed (about 10 minutes).
Meanwhile, heat remaining oil (about 1 tablespoon) in a medium-size frying pan over medium heat.
Add tomatoes, onion, mushrooms, bell pepper, parsley, oregano, and marjoram.
Cook, stirring often, until vegetables are soft and mushrooms are lightly browned (about 10 minutes).
Arrange eggplant slices on a serving plate and top with vegetable mixture.
Season to taste with salt and pepper.
Serving size: Complete recipe
Calories 1013 Calories from Fat 635
% Daily Value*
Total Fat 71 g109.8%
Saturated Fat 8.8 g44.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 62 mg2.6%
Total Carbohydrates 90 g29.9%
Dietary Fiber 44.2 g176.6%
Sugars 37.4 g
Protein 20 g39.9%
Vitamin A 119.8% Vitamin C 364.9%
Calcium 25.7% Iron 51.3%
*Based on a 2000 Calorie diet