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    You are in: Home / Recipes / Eggplant (Aubergine) and Tomato Crisp Recipe
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    Eggplant (Aubergine) and Tomato Crisp

    Average Rating:

    2 Total Reviews

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    • on February 13, 2007

      This was really quite tasty! I used just one large eggplant and added a zucchini I had left over. I am so glad I used fresh breadcrumbs - it didn't specify what kind of breadcrumbs and I think that dried breadcrumbs wouldn't have worked at all. It was a really enjoyable meal and I'd definitely make it again - But next time I'd use less bread crumbs (no more than 4 cups). It also reheated nicely in the microwave the next day. Thanks, WI Cheesehead!

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    • on September 19, 2011

      I made half the recipe and the only changes I made were to omit the cheese and not peel the eggplant. Oh my goodness, is it ever good! I noticed the flavor got even better as it cooled a bit, so next time I'll let it sit 10 minutes before digging in like you do for lasagna. (If we can wait that long!) So glad to have this recipe - thank you!

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    Nutritional Facts for Eggplant (Aubergine) and Tomato Crisp

    Serving Size: 1 (277 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 151.5
     
    Calories from Fat 81
    54%
    Total Fat 9.1 g
    13%
    Saturated Fat 2.1 g
    10%
    Cholesterol 5.5 mg
    1%
    Sodium 105.8 mg
    4%
    Total Carbohydrate 15.0 g
    5%
    Dietary Fiber 6.2 g
    24%
    Sugars 6.4 g
    25%
    Protein 5.1 g
    10%

    The following items or measurements are not included:

    whole wheat breadcrumbs

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