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Eggplant and Tomato Casserole
- 1 medium eggplant, sliced into 1/4 inch rounds
- salt to taste
- 3 tablespoons olive oil
- 1 small onion, halved and sliced
- 4 medium tomatoes, sliced
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 cup dry bread crumbs for topping
- salt and pepper to taste
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 18.8g|
|Saturated Fat 2.7g|
|Total Carbohydrate 36.1g|
|Dietary Fiber 6.2g|
|* 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.|