Directions:
- Cook the eggplant in boiling salted water to cover for 10 minutes or until tender. Drain well and set aside.
- Combine the cracker crumbs and the remaining ingredients in a large bowl; stir well. Add the eggplant and stir gently to combine.
- Pour the eggplant mixture into a lightly greased 13 x 9 x 2 inch baking dish.
- Bake, uncovered, at 350 degrees for 45 minutes or until golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.2 Kcal (1529 kJ) | ||
| Calories from fat | 103.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.54g | 18% | |
|---|---|---|---|
| Cholesterol | 31.27mg | 10% | |
| Sodium | 922.09mg | 38% | |
| Potassium | 332.1mg | 7% | |
| Total Carbs | 55.89g | 19% | |
| Sugars | 3.68g | 15% | |
| Dietary Fiber | 4.57g | 18% | |
| Protein | 10.62g | 21% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 4.7mg | 26% | |
| Calcium | 119.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 173.11 Kcal (725 kJ) | ||
| Calories from fat | 49.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.47g | 18% | |
|---|---|---|---|
| Cholesterol | 14.82mg | 10% | |
| Sodium | 437.09mg | 38% | |
| Potassium | 157.42mg | 7% | |
| Total Carbs | 26.49g | 19% | |
| Sugars | 1.74g | 15% | |
| Dietary Fiber | 2.17g | 18% | |
| Protein | 5.04g | 21% | |
| Vitamin C | 1.1mg | 4% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 2.2mg | 26% | |
| Calcium | 56.7mg | 12% | |
* 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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