Directions:
- Cut peeled eggplant into 1” cubes and soak in salted water in refrigerator overnight. (No less than 6 hours.) Drain eggplant and place in pan. Cover with water and simmer until tender. Drain eggplant and set aside. Soak bread crumbs in milk and set aside. Sauté onions, celery and green pepper in melted butter asbout 15 minutes or until very tender.
- Combine cooked eggplant, soaked bread crumbs and sauteed vegetables and seasonings and blend thoroughly. Place in greased casserole dish and bake at 350º for 45 minutes. Top with shredded cheese and return to oven until cheese melts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.85 Kcal (1431 kJ) | ||
| Calories from fat | 159.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.76g | 27% | |
|---|---|---|---|
| Cholesterol | 78.88mg | 26% | |
| Sodium | 594.1mg | 25% | |
| Potassium | 282.5mg | 6% | |
| Total Carbs | 29.31g | 10% | |
| Sugars | 6.43g | 26% | |
| Dietary Fiber | 6.62g | 26% | |
| Protein | 15.87g | 32% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 248.5mg | 25% | |
| Amount Per 100 g | |||
| Calories | 145.41 Kcal (609 kJ) | ||
| Calories from fat | 67.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 27% | |
|---|---|---|---|
| Cholesterol | 33.55mg | 26% | |
| Sodium | 252.71mg | 25% | |
| Potassium | 120.16mg | 6% | |
| Total Carbs | 12.47g | 10% | |
| Sugars | 2.74g | 26% | |
| Dietary Fiber | 2.82g | 26% | |
| Protein | 6.75g | 32% | |
| Vitamin C | 2.3mg | 9% | |
| Iron | 0.8mg | 10% | |
| Calcium | 105.7mg | 25% | |
* 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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