** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Peel eggplant, leaving stripes of skin, cut into 1/2 inch slices.
2. Sprinkle with salt and drain in colander. OVEN: 350F Heat oil in large frying pan.
3. Squeeze eggplant dry. Fry for 5 minutes or until beginning to brown, adding oil as needed.
4. Drain on paper towels. Layer slices into a casserole dish.
5. In fry pan, saute garlic and tomatoes, then add thinned tomato paste; mix and cook until liquid is evaporated.
6. Season with salt, pepper and parsley and pour over eggplant.
7. Dribble oi live oil on top and add grated cheese.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Eggplant, Tomato, MSG, Cheese, Garlic, Fructose Malabsorption, Olive Oil allergies.