Directions:
- Soak the eggplant cubes in salt water in refrigerator overnight or a minimum of six hours.
- Drain and place in medium saucepan.
- Cover with water and simmer until tender.
- Soak the bread crumbs in milk.
- Saute the onions, green peppers, and celery in melted butter for about 15 minutes or until tender.
- Combine the cooked eggplant, bread crumbs and sauteed vegetables.
- Add the eggs, pimiento, and seasonings; mix thoroughly.
- Place the mixture into a 2 quart baking dish that has been sprayed with non-stick cooking spray, cover and bake at 350 degrees for 30 to 40 minutes.
- Remove cover, top with grated cheese and return to oven last 5 minutes of cooking.
- The preparation time includes the soaking time for the eggplant.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.74 Kcal (1004 kJ) | ||
| Calories from fat | 151.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.86g | 26% | |
|---|---|---|---|
| Cholesterol | 87.95mg | 29% | |
| Sodium | 848.5mg | 35% | |
| Potassium | 263.4mg | 6% | |
| Total Carbs | 11.85g | 4% | |
| Sugars | 3.97g | 16% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 10.5g | 21% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 257.7mg | 26% | |
| Amount Per 100 g | |||
| Calories | 143.03 Kcal (599 kJ) | ||
| Calories from fat | 90.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.06g | 26% | |
|---|---|---|---|
| Cholesterol | 52.47mg | 29% | |
| Sodium | 506.24mg | 35% | |
| Potassium | 157.15mg | 6% | |
| Total Carbs | 7.07g | 4% | |
| Sugars | 2.37g | 16% | |
| Dietary Fiber | 1.39g | 9% | |
| Protein | 6.27g | 21% | |
| Vitamin C | 3.4mg | 10% | |
| Iron | 0.5mg | 4% | |
| Calcium | 153.8mg | 26% | |
* 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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