Holden Comprehensive Cancer Center

Cancer Information Service

Health Topics A-Z

Health Topics by Category



    

 

The Colorful Plate
Entrees

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000
Fireworks

Eggplant Parmesan

 Submitted by: Edie Hochstetler
Nursing 3 JPP
Source: More with Less Cookbook

1 medium eggplant 6 medium tomatoes, chopped
1/3 cup olive oil 2 green peppers, chopped
1 cup breadcrumbs 2 onions, chopped
1/2 cup Parmesan cheese 2 Tablespoons olive oil
2 Tablespoons fresh parsley, chopped 1 clove garlic, minced
1 teaspoon salt 2 Tablespoons tomato paste
1/8 teaspoon pepper 1 cup Swiss cheese, grated
1 teaspoon oregano 1/4 cup Parmesan, additional
  1. Preheat oven to 375°.
  2. Cut the eggplant into 1/2-inch slices. Cover with hot water and let stand 5 minutes. Dry slices. Fry in 1/3 cup olive oil until lightly browned (or steam eggplant).
  3. Place eggplant in bottom of 9"x13" baking pan. Mix breadcrumbs, Parmesan cheese, parsley, salt, pepper and oregano together and sprinkle over the eggplant.
  4. Combine tomatoes, green peppers, onions, oil, garlic and tomato paste. (I thicken sauce with 1-2 Tablespoons flour.) Simmer uncovered for 20 minutes, then spread on top of crumb mixture.
  5. Top with Swiss and Parmesan cheese. Bake 10-15 minutes.
  6. Can be made ahead and refrigerated.
Serves: 6 Nutrition Facts
Calories: 429 Saturated Fat: 8 gm
Carbohydrate: 36 gm Fiber: 6 gm
Cholesterol: 25 mg Protein: 15 gm
Fat: 27 gm Sodium: 805 mg

Section Top | Title Page

Email this Page | We Welcome Your Comments | Site Index A-Z
The University of Iowa | Copyright & Disclaimer Statements
printer Printer Friendly page

University of Iowa Hospitals and Clinics
200 Hawkins Drive
Iowa City, Iowa 52242

Last modification date: Mon Aug 7 13:10:10 2006
URL: http://www.uihealthcare.com /topics/medicaldepartments/cancercenter/colorfulplate/entrees/entrees22.html