10 Servings
2 tablespoons vegetable oil
2 tablespoons chopped onions
2 tablespoons
chopped green bell peppers
1/4 cup sliced mushrooms
2 cups tomatoes
freshly
ground black pepper
1 eggplant, sliced or cubed
1/2 cup bread crumbs
1 tablespoon
margarine
Cook onion, bell pepper and mushrooms in the oil over low heat
for about 5 minutes. Add tomatoes and seasonings, and simmer until sauce is thick,
about 30 minutes. Parboil eggplant 10 minutes, or until done.
Put a layer of
eggplant in the bottom of a casserole, then a layer of sauce, another layer of eggplant
and a
layer of sauce. dish. Continue until all the eggplant is used, finishing
with a layer of sauce. Sprinkle seasoned bread crumbs over top, dot with margarine
and bake at 350 F. for 30 minutes, or until bubbling.
Amount Per Serving
Calories 77 Calories from Fat 39
Percent Total Calories
From:
Fat 50% Protein 8% Carb. 43%
Nutrient Amount per Serving Value
Total Fat 4 g 7%
Saturated Fat 1 g 3%
Cholesterol 0 mg 0%
Sodium 55 mg 2%
Total Carbohydrate 8 g 3%
Dietary Fiber 1 g 3%
Sugars 0 g
Protein 1 g
Vitamin A 6% Vitamin C 19% Calcium 0% Iron 4%
