Eggplant In The Oven
|Corn oil||1 Cup (16 tbs)|
|Green bell pepper||1 , sliced in 0.25-inch rings|
|Onion||1 , sliced in rounds|
|Tomato||1 Large, sliced in rounds|
|Garlic||2 Clove (10 gm), chopped|
|Beef broth||1 Cup (16 tbs)|
Wash and stem the eggplant.
Slice into one-half-inch thick rounds.
Brush both sides with the oil.
Place on a baking sheet and broil at 400 degree in the oven until both sides are lightly browned.
Arrange the rounds, side by side, in a lightly greased baking pan.
Place a green pepper ring over each eggplant.
Top with an onion slice and tomato slice.
Sprinkle with the garlic.
Pour the beef broth around the eggplants in the pan.
Sprinkle with the salt and pepper.
Bake at 350 degrees for fifteen to twenty minutes.
Serve hot with meat or chicken, accompanied with rice pilaf.
Serving size: Complete recipe
Calories 2259 Calories from Fat 2042
% Daily Value*
Total Fat 231 g355.5%
Saturated Fat 19 g94.8%
Trans Fat 0.8 g
Cholesterol 0 mg
Sodium 1206.4 mg50.3%
Total Carbohydrates 51 g16.8%
Dietary Fiber 19.2 g76.8%
Sugars 22.6 g
Protein 11 g22.7%
Vitamin A 43.4% Vitamin C 274.5%
Calcium 12.9% Iron 15.1%
*Based on a 2000 Calorie diet