Directions:
- Peel and slice eggplant. Put slices in a pan with salt and inch of boiling water, cover tightly. Cook 10 minutes, then drain.
- Mash eggplant with eggs, butter, pepper, onion, oregano and breadcrumbs.
- Butter a 1/2 quart baking dish, and cover the bottom with 1/2 of the tomato slices. Spoon eggplant mixture onto the tomato and spread. Arrange the rest of the tomato slices on top.
- Mix together cheeses and sprinkle on top. Bake at 375° for 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.47 Kcal (559 kJ) | ||
| Calories from fat | 54.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.06g | 9% | |
|---|---|---|---|
| Cholesterol | 68.15mg | 23% | |
| Sodium | 767.23mg | 32% | |
| Potassium | 389.9mg | 8% | |
| Total Carbs | 12.79g | 4% | |
| Sugars | 5.56g | 22% | |
| Dietary Fiber | 3.77g | 15% | |
| Protein | 7.89g | 16% | |
| Vitamin C | 10.3mg | 17% | |
| Iron | 0.9mg | 5% | |
| Calcium | 154.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 69.44 Kcal (291 kJ) | ||
| Calories from fat | 28.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 9% | |
|---|---|---|---|
| Cholesterol | 35.45mg | 23% | |
| Sodium | 399.15mg | 32% | |
| Potassium | 202.84mg | 8% | |
| Total Carbs | 6.66g | 4% | |
| Sugars | 2.89g | 22% | |
| Dietary Fiber | 1.96g | 15% | |
| Protein | 4.1g | 16% | |
| Vitamin C | 5.3mg | 17% | |
| Iron | 0.5mg | 5% | |
| Calcium | 80.6mg | 15% | |
* 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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