Estimated Nutrition (whole recipe, rough)
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 medium eggplant
- 2 green peppers, chopped
- 1c. bread crumbs
- 2 onions, chopped
- 1/2 c. Parmesan cheese
- 1/4 tsp. thyme
- 2 Tbs. chopped parsley
- 2 Tbs. oil
- 1 tsp. salt
- 1 tsp. oregano
- 1/8 tsp. pepper
- 3 Tbs. tomato paste
- 1 clove garlic, minced
- 1 to 2 c. grated Swiss cheese
- 4 tomatoes, chopped
- 1/4 c. additional Parmesan
Directions
Preheat oven to 375 degrees.
Cut eggplant into 1/2" slices.
Cover eggplant completely with hot water and let stand 5 minutes. Dry slices.
Fry in 1/3 c. oil until lightly browned.
Sprinkle with salt and pepper. Put in bottom of 9"x13" baking pan.
Combine next seven ingredients in a blender and blend well.
Sprinkle mixture over the eggplant.
In a saucepan, combine tomatoes, green peppers, onions, oil, garlic, and tomato paste and let simmer uncovered about 20 minutes.
Spread on top of crumb mixture and eggplant.
Top with Swiss cheese and the rest of the Parmesan cheese.
Bake 10-15 minutes. Can be made ahead, refrigerated, and baked when ready to use.
Category:Haitian Recipes
Category:Haitian Salads