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Ingredients
- 1 1/2 lbs. eggplant
- 1 lg. onion
- 2 med. tomatoes
- Flour
- Extra virgin olive oil or possibly oil & butter mixed
- 1 teaspoon basil
- 1/2 c. grated Parmesan cheese
- Salt & pepper
Directions
- Peel the eggplant and cut into 1/2" slices. Peel and slice the onion and tomatoes. Dip the eggplant slices in flour seasoned with salt and pepper and saute/fry quickly in warm oil; or possibly oil and butter mixed, till browned on both sides. Saute/fry the onion slices quickly.
- Oil or possibly grease a casserole and put a layer of the browned eggplant slices in the bottom. Top with a layer of onion and then a layer of sliced tomatoes. Season with salt and pepper and a healthy pinch of basil. Repeat the layers till all the ingredients are used. Top with crumbs and grated Parmesan cheese mixed and pour the oil and butter from the skillet over the casserole. Add in more oil or possibly butter if it seems too dry. Bake in a casserole in a 350 degree oven for 20 to 30 min or possibly till browned on top and done through.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 960g | |
| Calories 442 | |
| Calories from Fat 139 | 31% |
| Total Fat 15.94g | 20% |
| Saturated Fat 8.94g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 792mg | 33% |
| Potassium 2059mg | 59% |
| Total Carbs 54.84g | 15% |
| Dietary Fiber 23.7g | 79% |
| Sugars 25.01g | 17% |
| Protein 28.27g | 45% |
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