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Eggplant Supreme

southern.chef's picture
  Eggplant 1 Large
  Celery 2⁄3 Cup (10.67 tbs)
  Onion 1 Large, chopped
  Green pepper 1 Small, chopped
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Sharp cheddar cheese 4 Ounce, shredded
  Worcestershire sauce 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Hot sauce 1 Dash
  Cracker crumbs 1⁄2 Cup (8 tbs)

Peel eggplant, and cut into 1/2-inch cubes.
Cook in boiling water 8 minutes or until eggplant is tender, drain well, and set aside.
Saute celery, onion, and green pepper in butter in a large skillet until vegetables are tender.
Stir in eggplant, Cheddar cheese, Worcestershire sauce, salt, pepper, and hot sauce.
Spoon eggplant mixture into a lightly greased 1 1/2-quart baking dish, sprinkle with cracker crumbs.
Bake at 350° for 30 minutes.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 214 Calories from Fat 122

% Daily Value*

Total Fat 14 g22.3%

Saturated Fat 8.2 g41%

Trans Fat 0 g

Cholesterol 40.2 mg13.4%

Sodium 285.4 mg11.9%

Total Carbohydrates 16 g5.3%

Dietary Fiber 4.3 g17.3%

Sugars 5.9 g

Protein 7 g13.4%

Vitamin A 11.3% Vitamin C 26.9%

Calcium 16.2% Iron 2.3%

*Based on a 2000 Calorie diet

Eggplant Supreme Recipe