Directions:
- Peel and dice the eggplant.
- Dip in flour.
- In a medium size skillet, saute eggplant in the butter, when browned slightly, remove.
- In same pan, saute onions, do not allow to brown.
- Place eggplant in a 1 1/2 quart casserole dish.
- Add tomatoes, oregano, salt and pepper.
- Mix carefully to blend ingredients.
- Top with cheese and a sprinkle of nutmeg.
- Bake 325 degrees F. for 20 minutes, until hot & bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.99 Kcal (946 kJ) | ||
| Calories from fat | 103.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.5g | 18% | |
|---|---|---|---|
| Cholesterol | 27.35mg | 9% | |
| Sodium | 710.18mg | 30% | |
| Potassium | 623.95mg | 13% | |
| Total Carbs | 25.28g | 8% | |
| Sugars | 9.53g | 38% | |
| Dietary Fiber | 6.98g | 28% | |
| Protein | 7.54g | 15% | |
| Vitamin C | 12.8mg | 21% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 164.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 83.93 Kcal (351 kJ) | ||
| Calories from fat | 38.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.27g | 18% | |
|---|---|---|---|
| Cholesterol | 10.16mg | 9% | |
| Sodium | 263.76mg | 30% | |
| Potassium | 231.74mg | 13% | |
| Total Carbs | 9.39g | 8% | |
| Sugars | 3.54g | 38% | |
| Dietary Fiber | 2.59g | 28% | |
| Protein | 2.8g | 15% | |
| Vitamin C | 4.7mg | 21% | |
| Iron | 0.7mg | 10% | |
| Calcium | 61.1mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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