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