Boston Cooking School Scalloped Eggplant Recipe
Ingredients
- 1 eggplant, pared and cut in 2/3 in cubes
- 2 tbsp. butter
- 1/2 onion, finely minced
- 3/4 tbsp. finely minced parsley
- Buttered crumbs
Directions
- Cook eggplant in small amount of boiling water till soft. Drain. Cook onion in butter till yellow, add in parsley and eggplant. Put in buttered baking dish. Cover with buttered crumbs. Bake in moderately warm 375 degree oven till crumbs are brown.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 785g | |
| Calories 393 | |
| Calories from Fat 214 | 54% |
| Total Fat 24.44g | 31% |
| Saturated Fat 14.82g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 181mg | 8% |
| Potassium 1715mg | 49% |
| Total Carbs 44.97g | 12% |
| Dietary Fiber 24.9g | 83% |
| Sugars 18.7g | 12% |
| Protein 7.98g | 13% |
