Baked Eggplant Gratin

Farm.Fares's picture

Nov. 30, 2011

Ingredients

Eggplants 2 Pound (2 Small Sized, 1 Pound Each)
Olive oil 1/2 Cup (8 tbs)
Crumbs 1/4 Cup (4 tbs) , seasoned
Olive oil 5 Tablespoon

Directions

GETTING READY

1. Trim the stems of the eggplant and cut lengthwise. Each slice of approximate 1-inch

2. Preheat oven to 375°

MAKING

3. In a 10 by 15 inches baking plan, pour 1/2 cup olive oil.

4. Insert each of the eggplant slices in the oil to coat them well.

5. Pat seasoned crumbs ( 1- 2 tablespoons) on each eggplant slice.

6. Drizzle olive oil ( 4-5 tablespoons)

7. Bake the eggplants for 1 1/2 hours at 375°uncovered.

FINALIZING

8. Cool eggplant.

SERVING

9. Serve baked eggplant gratin fresh.

Recipe Summary

Difficulty Level: Medium
Cook Time: 100 Minutes
Ready In: 100 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 466Calories from Fat 409

 % Daily Value*

Total Fat 46 g70.8%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 24 mg1%

Total Carbohydrates 14 g4.7%

Dietary Fiber 7 g28%

Sugars 5 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet