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Eggplant And Tomato Torte

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  Boiling water 1⁄4 Cup (4 tbs), salted
  Eggplant 1 Large, peeled
  Onion 3 Tablespoon, chopped
  Eggs 2 , beaten
  Breadcrumbs 1 Cup (16 tbs)
  Butter 2 Tablespoon, melted
  Oregano 1⁄2 Teaspoon
  Tomatoes 4 Large, sliced
  Cheddar cheese 1⁄4 Cup (4 tbs), grated
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
  Paprika 1 Teaspoon

– Preheat oven to 375 °F (190 °C).
–  Place eggplant slices in a skillet, filled with lightly salted boiling water!: then cover, cook for 10 minutes and drain.
–  In a bowl, puree egg plant; onion, eggs, breadcrumbs, butter, and oregano.
–  In a buttered baking dish, spread a layer of tomatoes. Cover with a thick layer of eggplant puree, then spread a second layer of tomatoes. Top with grated cheeses and sprinkle with paprika. Bake for 45 minutes.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1003 Calories from Fat 506

% Daily Value*

Total Fat 57 g88.5%

Saturated Fat 31.1 g155.6%

Trans Fat 0 g

Cholesterol 542.5 mg180.8%

Sodium 1127.9 mg47%

Total Carbohydrates 88 g29.4%

Dietary Fiber 29.1 g116.4%

Sugars 35.6 g

Protein 47 g93.6%

Vitamin A 214% Vitamin C 184.4%

Calcium 86% Iron 52.3%

*Based on a 2000 Calorie diet

Eggplant And Tomato Torte Recipe