Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Plant | not in our table | 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
- 2 cups strained
- 1/2 cup sliced
- 4 cloves of garlic
- 1 large egg plant 1 1/2 -2 cups strained
- 2 tablespns
- parsley
Directions
1 large egg plant 1½-2 cups strained or unstrained tomato ½ cup sliced or chopped onion 3 or 4 cloves of garlic, fine chopped parsley salt 2 tablespns. butter or oil a few bread crumbs
Prepare egg plant as in preceding recipe; mix onion, garlic, salt and a part of the crumbs. Sprinkle mixture in bottom of baking dish, and between and on top of layers of egg plant. Turn the tomato over all, cover with crumbs, sprinkle with parsley, dot with butter or pour oil over. Cover and bake 1½-2 hours. Brown on top grate of oven.