Lebaneese Eggplant
Description
This Mediterranean breakfast features Eggplant -peel & dice, Shopped onion, Of garlic, Sliced mushroom, Olive oil. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. 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
-
Cook eggplant in boiling water (salted) 8-10 min., drain well. Saute onion, garlic, mushrooms in olive oil. Add flour, stir until smooth. Add tomatoes and other ingredients. Bring to a boil. Remove from heat. Layer in lightly grease 1 qt. casserole, top with Parmeasan cheese. Bake at 375 degree for 25 minutes
-
Grated Parmesean cheese
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220.0kcal
- % Daily Value *
- Total Fat 18.0g28%
- Saturated Fat 3.7g19%
- Cholesterol 6.5mg3%
- Sodium 2470.8mg103%
- Total Carbohydrate 13.5g5%
- Dietary Fiber 3.1g13%
- Sugars 6.3g
- Protein 3.4g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, basil, boiling, breakfast, brown, dice, drained, dried, eggplant, flour, garlic, lebaneese, mediterranean, mushroom, oil, olive, onion, peel, pepper, purpose
