Tomato Eggplant Bake Recipe

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Ingredients:

Serving

1 medium eggplant (1 lb), peeled and cut into 1/2-inch slices
salt to taste
1 large tomato, sliced
1 medium onion, sliced
6 tbsp butter, melted, divided
1/2 tsp dried basil
1/2 cup dry bread crumbs
4 slices mozzarella cheese, cut into thirds
2 tbsp grated parmesan cheese

Directions:

Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well.
Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes.
Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly. Yield: 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	176.37 Kcal (738 kJ)
Calories from fat	111.94 Kcal
		% Daily Value*
Total Fat	12.44g	19%
Cholesterol	32mg	11%
Sodium	96.73mg	4%
Potassium	296.41mg	6%
Total Carbs	13.97g	5%
Sugars	5.22g	21%
Dietary Fiber	3.41g	14%
Protein	3.2g	6%
Vitamin C	7mg	12%
Vitamin A	0.1mg	5%
Iron	0.5mg	3%
Calcium	53.7mg	5%

Amount Per 100 g
Calories	118.23 Kcal (495 kJ)
Calories from fat	75.04 Kcal
		% Daily Value*
Total Fat	8.34g	19%
Cholesterol	21.45mg	11%
Sodium	64.84mg	4%
Potassium	198.7mg	6%
Total Carbs	9.37g	5%
Sugars	3.5g	21%
Dietary Fiber	2.29g	14%
Protein	2.15g	6%
Vitamin C	4.7mg	12%
Vitamin A	0.1mg	5%
Iron	0.3mg	3%
Calcium	36mg	5%

* 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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