Italian Eggplant (Aubergine) Recipe

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Italian Eggplant (Aubergine)
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Ingredients:

Directions:

  1. Peel eggplant, cut in 1 cubes.
  2. Sprinkle with salt and let stand at room temperature for 30 minutes.
  3. Drain, dry with paper towles; sprinkle with flour.
  4. Toss to coat eggplant lightly.
  5. Heat oil in large skillet, add eggplant.
  6. Saute 3-4 minutes (Divide eggplant and oil; do half at a time if necessary).
  7. Melt butter in skillet over medium heat.
  8. Saute garlic 1 minute.
  9. Add tomatoes, celery salt, bay leaf, basil, salt, pepper and sugar.
  10. Bring to boiling.
  11. Reduce heat; simmer uncovered 10-12 minutes.
  12. Preheat oven to 400 degrees.
  13. Place eggplant in buttered 2-2 1/2 qt baking dish.
  14. Pour tomato mixture over eggplant.
  15. Sprinkle with cimbined crumbs and cheese.
  16. Bake 25 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 451.57 Kcal (1891 kJ)
Calories from fat 317.09 Kcal
% Daily Value*
Total Fat 35.23g 54%
Cholesterol 9.32mg 3%
Sodium 835.03mg 35%
Potassium 330.11mg 7%
Total Carbs 29.17g 10%
Sugars 5.32g 21%
Dietary Fiber 5.78g 23%
Protein 6.34g 13%
Vitamin C 3.5mg 6%
Iron 1.5mg 8%
Calcium 144.9mg 14%
Amount Per 100 g
Calories 221.44 Kcal (927 kJ)
Calories from fat 155.5 Kcal
% Daily Value*
Total Fat 17.28g 54%
Cholesterol 4.57mg 3%
Sodium 409.49mg 35%
Potassium 161.88mg 7%
Total Carbs 14.31g 10%
Sugars 2.61g 21%
Dietary Fiber 2.84g 23%
Protein 3.11g 13%
Vitamin C 1.7mg 6%
Iron 0.7mg 8%
Calcium 71mg 14%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.2
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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