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Ingredients
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1 medium eggplant, sliced into 1/4-inch rounds
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salt to taste
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5 tablespoons olive oil, divided
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1 small onion, halved and sliced
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4 medium tomatoes, sliced
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¼ cup balsamic vinegar
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1 cup dry bread crumbs
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pepper to taste
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 (per serving)
329 | Calories |
19g | Fat |
36g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 329 | |
% 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.