Photo: Joseph Gonzalez
Eggplant Bake
10 ingredients
15 min + 45 min
8 servings
openrecipes
"Tasty dish for both vegetarians and non-vegetarians; the tomato, onion and cheeses give it just the right zing. My children are pretty picky, and even they are willing participants in eating this eggplant dish! It's great the next day for leftovers, too!"
Estimated Nutrition (whole recipe, rough)
1089
Calories
46g
Protein
46g
Fat
121g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- 2 eggs, lightly beaten
- 1 cup Italian seasoned dry bread crumbs
- 1 eggplant, sliced into 1/2 inch rounds
- salt to taste
- 1 medium onion, sliced
- 2 tomatoes, sliced
- 1 cup grated Parmesan cheese
- 1 cup crumbled feta cheese
- 4 slices Muenster cheese, torn into strips
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes