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    You are in: Home / Recipes / Baked Baby Eggplant Recipe
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    Baked Baby Eggplant

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    ArtistsFoodPalette's Note:

    A very simple recipe for small or baby eggplant. I made this for my uncle and his wife and they raved and raved how delicate it was. Using small eggplants makes it more tender.

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    Ingredients:

    Serves: 2-4

    Yield:

    casserole

    Units: US | Metric

    Directions:

    1. 1
      Peel skin off eggplant
    2. 2
      Slice lengthwise 1/4 inch strips.
    3. 3
      Slice up tomato 1/4 inch
    4. 4
      Chop up all herbs discarding stalk.
    5. 5
      Chop up garlic
    6. 6
      In a casserole dish sprinkle some olive oil.
    7. 7
      Place a layer of eggplant, layer of tomato and sprinkle half the herbs & garlic
    8. 8
      Sprinkle some olive oil, salt & pepper on top.
    9. 9
      Sprinkle half the bread crumbs on tops.
    10. 10
      Repeat another full layer of eggplant, tomato, herbs,garlic, oil, salt & pepper and breadcrumbs on top.
    11. 11
      Cover casserole dish and bake at 375 for 45 minutes.
    12. 12
      Remove cover and sprinkle with the parmesan cheese.
    13. 13
      Bake another 5 minutes.
    14. 14
      You can use small amounts of Italian cheese, goat cheese, or monteray cheese inbetween layers as well for variation. Ive made it many ways. All delicious.
    15. 15
      Enjoy.

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    Ratings & Reviews:

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    Nutritional Facts for Baked Baby Eggplant

    Serving Size: 1 (543 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 644.5
     
    Calories from Fat 278
    43%
    Total Fat 30.9 g
    47%
    Saturated Fat 7.8 g
    39%
    Cholesterol 22.3 mg
    7%
    Sodium 933.9 mg
    38%
    Total Carbohydrate 78.8 g
    26%
    Dietary Fiber 33.8 g
    135%
    Sugars 25.9 g
    103%
    Protein 24.1 g
    48%

    The following items or measurements are not included:

    basil

    oregano

    sage

    thyme

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