Directions:
- In a skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until it is golden.
- In a steamer set over boiling water steam the eggplant, covered, for 10 minutes, or until it is tender, transfer it to a colander, and let it drain 5 minutes.
- Meanwhile, mix the eggplant, the onion mixture, 1/3 cup of the parsley, and the salt and pepper to taste and spread the mixture in a greased 3-cup shallow baking dish.
- Stir together the Parmesan, the bread crumbs, and the remaining 2 tablespoons parsley, sprinkle the mixture over the eggplant mixture, and drizzle the top with the remaining 1 tablespoon oil.
- Bake the gratin in the middle of a preheated 400°F oven for 20 minutes, or until the topping is golden and the mixture is bubbling around the edges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.7 Kcal (1807 kJ) | ||
| Calories from fat | 258.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.68g | 44% | |
|---|---|---|---|
| Cholesterol | 22mg | 7% | |
| Sodium | 455.45mg | 19% | |
| Potassium | 801.61mg | 17% | |
| Total Carbs | 31.55g | 11% | |
| Sugars | 14.85g | 59% | |
| Dietary Fiber | 9.91g | 40% | |
| Protein | 13.97g | 28% | |
| Vitamin C | 31.2mg | 52% | |
| Iron | 1.4mg | 8% | |
| Calcium | 354.2mg | 35% | |
| Amount Per 100 g | |||
| Calories | 99.01 Kcal (415 kJ) | ||
| Calories from fat | 59.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.58g | 44% | |
|---|---|---|---|
| Cholesterol | 5.05mg | 7% | |
| Sodium | 104.45mg | 19% | |
| Potassium | 183.84mg | 17% | |
| Total Carbs | 7.24g | 11% | |
| Sugars | 3.41g | 59% | |
| Dietary Fiber | 2.27g | 40% | |
| Protein | 3.2g | 28% | |
| Vitamin C | 7.1mg | 52% | |
| Iron | 0.3mg | 8% | |
| Calcium | 81.2mg | 35% | |
* 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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