Eggplant (Aubergine) and Tomato Crisp
65 mins (prep 15, cooking 50)
18 ingredients
8 servings
I got this from the Delicious Living magazine (Oct. 2006). They have quite a few good recipes this month. I used sourdough bread for the breadcrumbs since I had a ton of it and it still turned out great. Not sure if the sourdough made it better or not. Have to try it the regular way too. I also used all dry seasonings, instead of fresh. It's a little time consuming, but great on a fall day. Oh, don't bother to peel the eggplant. It was fine unpeeled.

Categories:  side-dish , tomato , <-4-hours , vegetarian , vegetable , time-to-make ,
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Serving Size (15.34 g)
Servings 8
Amount per Serving
Calories 71.98 Calories from Fat 66.69
% Daily Value *
Total Fat 7.41g 91.15%
Saturated Fat 1.02g 40.92%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1.38mg 0.46%
Total Carbohydrate 1.37g 3.66%
Dietary Fiber 0.05 g 1.51%
Sugars 0.58 g %
Protein 0.16g 2.58%
Vitamin A 0.2IU% Vitamin C 0.7mg%
Calcium 5.14mg% Iron 0.11mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh basil, dried oregano, fresh ground pepper, medium eggplants, yellow bell pepper, chopped fresh parsley, dried thyme, chopped fresh rosemary, freshly grated parmesan cheese, fresh lemon juice, fresh ground pepper