Recipe Details
Ingredients
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1mediumeggplant, sliced into 1/4-inch rounds
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salt to taste
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5tablespoonsolive oil, divided
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1smallonion, halved and sliced
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4mediumtomatoes, sliced
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¼cupbalsamic vinegar
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1cupdry bread crumbs
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pepper to taste
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt and let stand for about 10 minutes. Drain off liquid.
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Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant and quickly brown on each side.
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Place one layer of eggplant slices into an 8-inch square baking dish. Cover with some tomato slices, then a few onion slices. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything.
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Stir bread crumbs and remaining 2 tablespoons olive oil together in a small bowl; season with salt and pepper. Spread in a layer over vegetables.
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Bake in the preheated oven until eggplant is tender and topping is golden brown, 25 to 30 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories329 | |
| % Daily Value * | |
| Total Fat 19g |
24% |
| Saturated Fat 3g |
14% |
| Sodium 213mg |
9% |
| Total Carbohydrate 36g |
13% |
| Dietary Fiber 6g |
22% |
| Total Sugars 12g |
|
| Protein 6g |
13% |
| Vitamin C 19mg |
21% |
| Calcium 80mg |
6% |
| Iron 2mg |
12% |
| Potassium 665mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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