|Eggs||2 , slightly beaten|
|Soft breadcrumbs||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Chili powder||1⁄2 Teaspoon|
|Grated sharp cheddar cheese||4 Ounce (1 Cup)|
|Grated parmesan cheese/Grated romano cheese||2 Tablespoon|
In a large saucepan with a tight-fitting lid, steam unpeeled eggplant in steamer basket over 1 to 2 inches boiling water until tender, about 20 minutes.
Or cook in microwave oven according to manufacturer's directions until tender.
Peel and mash cooked eggplant.
Grease an 8-inch square pan; set aside.
Preheat oven to 350°F (175°C).
Combine mashed eggplant, eggs, breadcrumbs, lemon juice, salt, pepper, garlic, chili powder and Cheddar cheese.
Spoon into prepared pan.
Sprinkle top with Parmesan cheese or Romano cheese.
Bake 25 to 30 minutes in preheated oven until firm in center.
Cut into 2-inch squares; serve warm.
Serving size: Complete recipe
Calories 874 Calories from Fat 461
% Daily Value*
Total Fat 56 g86.8%
Saturated Fat 28.6 g143.2%
Trans Fat 0 g
Cholesterol 569.4 mg189.8%
Sodium 2485.1 mg103.5%
Total Carbohydrates 37 g12.4%
Dietary Fiber 13.5 g53.8%
Sugars 10.6 g
Protein 58 g116.1%
Vitamin A 53.1% Vitamin C 21.9%
Calcium 126.8% Iron 23.5%
*Based on a 2000 Calorie diet