Source: Midwest Living

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Recipe Summary test

prep:
35 mins
bake:
20 mins
total:
55 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut eggplant into 3/4-inch cubes (should have about 5 cups). In a large saucepan, cook eggplant, covered, in enough boiling lightly salted water to cover for 5 to 7 minutes or till tender; drain in a colander. Transfer eggplant to a greased 2-quart square baking dish.

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  • In same saucepan, melt 2 tablespoons butter over medium heat. Add onion and green pepper. Cook till vegetables are tender, stirring frequently. Add tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or till most of the liquid is evaporated. Remove from heat. In a medium bowl, combine flour, brown sugar, salt, black pepper and cloves; gradually stir in tomato mixture. Spoon atop eggplant.

  • In another medium bowl, combine bread crumbs, Parmesan cheese, and 1/4 cup melted butter; toss to coat. Sprinkle over the tomato mixture.

  • Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or till edges are bubbly.

Nutrition Facts

240 calories; fat 14g; cholesterol 36mg; saturated fat 7g; carbohydrates 25g; mono fat 6g; poly fat 1g; insoluble fiber 5g; sugars 9g; protein 5g; vitamin a 1214.8IU; vitamin c 30.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2mg; vitamin b6 0.2mg; folate 60.5mcg; vitamin b12 0.1mcg; sodium 652mg; potassium 507mg; calcium 101mg; iron 1.4mg.
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