Directions:
- Preheat oven to 275 degrees.
- Peel the eggplant and cut into 1 inch-thick slices.
- Cover with boiling, salted water and simmer for 10 minutes; drain well.
- Melt the butter, add the onions and garlic and saute until lightly browned.
- Remove stems from the mushrooms and reserve for another use.
- Add mushroom caps to the onions and garlic and cook, stirring, an additional 5 minutes.
- Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer 10 minutes.
- Place alternating layers of eggplant and sauce in a buttered two-quart casserole.
- Cover with buttered crumbs and bake one and one-half hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.21 Kcal (545 kJ) | ||
| Calories from fat | 52.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 9% | |
|---|---|---|---|
| Cholesterol | 15.25mg | 5% | |
| Sodium | 607.24mg | 25% | |
| Potassium | 601.96mg | 13% | |
| Total Carbs | 16.93g | 6% | |
| Sugars | 9.04g | 36% | |
| Dietary Fiber | 4.75g | 19% | |
| Protein | 3.81g | 8% | |
| Vitamin C | 20.8mg | 35% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 40.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 45.92 Kcal (192 kJ) | ||
| Calories from fat | 18.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.06g | 9% | |
|---|---|---|---|
| Cholesterol | 5.38mg | 5% | |
| Sodium | 214.14mg | 25% | |
| Potassium | 212.28mg | 13% | |
| Total Carbs | 5.97g | 6% | |
| Sugars | 3.19g | 36% | |
| Dietary Fiber | 1.67g | 19% | |
| Protein | 1.34g | 8% | |
| Vitamin C | 7.3mg | 35% | |
| Iron | 0.2mg | 3% | |
| Calcium | 14.4mg | 4% | |
* 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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