Directions:
- In a heavy skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until it is golden. While the onion is cooking, in a steamer set over boiling water steam the eggplant, covered, for 10 minutes, or until it is tender, transfer it to a colander, and let it drain 5 minutes. In a bowl toss together the eggplant, the onion mixture, 1/3 cup of the parsley, and the salt and pepper to taste and spread the mixture in a greased 3-cup shallow baking dish. In a small bowl stir together the Parmesan, the bread crumbs, and the remaining 2 tablespoons parsley, sprinkle the mixture over the eggplant mixture, and drizzle the top with the remaining 1 tablespoon oil. Bake the gratin in the middle of a preheated 400°F. oven for 20 minutes, or until the topping is golden and the mixture is bubbling around the edges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 396.08 Kcal (1658 kJ) | ||
| Calories from fat | 260.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.96g | 45% | |
|---|---|---|---|
| Cholesterol | 22mg | 7% | |
| Sodium | 488mg | 20% | |
| Potassium | 253.96mg | 5% | |
| Total Carbs | 21.75g | 7% | |
| Sugars | 5.9g | 24% | |
| Dietary Fiber | 3.19g | 13% | |
| Protein | 12.57g | 25% | |
| Vitamin C | 13.5mg | 22% | |
| Iron | 1.2mg | 6% | |
| Calcium | 334.8mg | 33% | |
| Amount Per 100 g | |||
| Calories | 216.08 Kcal (905 kJ) | ||
| Calories from fat | 142.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.8g | 45% | |
|---|---|---|---|
| Cholesterol | 12mg | 7% | |
| Sodium | 266.23mg | 20% | |
| Potassium | 138.55mg | 5% | |
| Total Carbs | 11.86g | 7% | |
| Sugars | 3.22g | 24% | |
| Dietary Fiber | 1.74g | 13% | |
| Protein | 6.86g | 25% | |
| Vitamin C | 7.3mg | 22% | |
| Iron | 0.6mg | 6% | |
| Calcium | 182.7mg | 33% | |
* 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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