Directions:
- Preheat oven to 350°F.
- Cut eggplant, potatoes and tomatoes into thin rounds and let drain for several minutes, then sprinkle with salt, pepper and oregano.
- Toss potatoes and eggplant with flour.
- In an oiled medium pan, layer half of the potatoes and eggplant.
- Then spread half of the mizithra and half of the mint over the top.
- Repeat the procedure with the remaining potatoes, eggplant and mizithra.
- Top with tomato slices, then spoon on cream and olive oil and about one cup of water.
- Bake for about two hours.
- Serve warm and decorate with remaining mint leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 622.71 Kcal (2607 kJ) | ||
| Calories from fat | 406.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.2g | 70% | |
|---|---|---|---|
| Cholesterol | 27.4mg | 9% | |
| Sodium | 108.29mg | 5% | |
| Potassium | 1285.64mg | 27% | |
| Total Carbs | 52.09g | 17% | |
| Sugars | 18.57g | 74% | |
| Dietary Fiber | 13.48g | 54% | |
| Protein | 6.83g | 14% | |
| Vitamin C | 14mg | 23% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 1.7mg | 9% | |
| Calcium | 91.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 117.23 Kcal (491 kJ) | ||
| Calories from fat | 76.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.51g | 70% | |
|---|---|---|---|
| Cholesterol | 5.16mg | 9% | |
| Sodium | 20.39mg | 5% | |
| Potassium | 242.03mg | 27% | |
| Total Carbs | 9.81g | 17% | |
| Sugars | 3.5g | 74% | |
| Dietary Fiber | 2.54g | 54% | |
| Protein | 1.29g | 14% | |
| Vitamin C | 2.6mg | 23% | |
| Vitamin A | 0.3mg | 57% | |
| Iron | 0.3mg | 9% | |
| Calcium | 17.3mg | 9% | |
* 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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