Eggplant Italiano
Description
This Italian breakfast features Garlic cloves, minced, Onion, coarsely chopped, Celery stalk. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt & pepper to taste *Eggplant should be young, firm, a deep purple and without surface blemishes or scars.* Saute garlic, onion, celery and green pepper in hot oil in a skillet (I use my beloved wok) for about 5 minutes.
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Add mushrooms and saute 1 minute longer.
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Add eggplant slices to skillet, stirring well for an additional 5 minutes.
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Add seasonings and tomatoes.
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Cover and heat to simmering.
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Place in an oiled shallow casserole (Corning is ideal).
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Sprinkle cheese over eggplant and place, covered, in a pre-heated oven (350F (177ðC).) for 20 minutes.
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Remove cover and bake an additional 10 minutes, until bubbly and golden
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 611.1kcal
- % Daily Value *
- Total Fat 49.2g76%
- Saturated Fat 26.3g132%
- Cholesterol 104.4mg35%
- Sodium 414.0mg18%
- Total Carbohydrate 32.8g11%
- Dietary Fiber 5.5g22%
- Sugars 9.3g
- Protein 14.1g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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