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Eggplant and Tomato Bake

Eggplant and Tomato Bake Recipe

  • 3 large eggplants
  • 1 1/2 teaspoons salt
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 (10.75 ounce) can tomato puree
  • 1/4 cup water
  • 1 pinch ground black pepper
  • 2 (8 ounce) containers plain low-fat yogurt
  • 1/4 cup wheat germ or whole wheat breadcrumbs
  • 2 tablespoons grated Parmesan cheese
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 142
Total Fat 3.6g
Saturated Fat 1.2g
Cholesterol 5mg
Sodium 670mg
Total Carbohydrate 24g
Dietary Fiber 8.6g
Sugars 11.8g
Protein 6.9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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