Shirley's Baked Eggplant (Aubergine) Recipe

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Shirley's Baked Eggplant (Aubergine)
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  1. Trim eggplant slices so they are all the same size. Save trimmings and set aside. Place slices in oiled shallow baking dish. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil eggplant for 5 minutes or until fork tender.
  2. Heat the oil and butter in a skillet. Add onion and garlic. Cook until onion is tender. Add tomatoes and chopped eggplant trimmings; cook until mixture is thick. Stir in thyme, parsley and bread crumbs. Add salt and pepper to taste.
  3. Spoon onion mixture on top of the broiled eggplant and cover with cheese. Bake at 350 degrees until cheese is melted.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 191.76 Kcal (803 kJ)
Calories from fat 116.89 Kcal
% Daily Value*
Total Fat 12.99g 20%
Cholesterol 18.66mg 6%
Sodium 376.4mg 16%
Potassium 265.95mg 6%
Total Carbs 12.03g 4%
Sugars 4.88g 20%
Dietary Fiber 3.57g 14%
Protein 7.72g 15%
Vitamin C 7.7mg 13%
Vitamin A 0.1mg 2%
Iron 0.4mg 2%
Calcium 209.1mg 21%
Amount Per 100 g
Calories 116.58 Kcal (488 kJ)
Calories from fat 71.06 Kcal
% Daily Value*
Total Fat 7.9g 20%
Cholesterol 11.34mg 6%
Sodium 228.82mg 16%
Potassium 161.68mg 6%
Total Carbs 7.31g 4%
Sugars 2.97g 20%
Dietary Fiber 2.17g 14%
Protein 4.69g 15%
Vitamin C 4.7mg 13%
Iron 0.2mg 2%
Calcium 127.1mg 21%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
  • 5

Good Points

  • saturated fat free,
  • low cholesterol

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