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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 40 minutes

• Source

  All Recipes

| 1. Slice the eggplants into 1/4 inch slices and lightly salt them. Leave them to sweat for 30 minutes. While the eggplant are set aside, saute the onions, garlic, and olive oil in a large skillet over a low heat, covering the pan with a lid to keep them moist. Saute the onions until they are soft and turning gold in color. | 2. Mix the basil, oregano, tomato puree, water, salt and pepper into the pan of onions and simmer for ten minutes. | 3. While the mixture is simmering, rinse off the eggplant slices and steam them either in a microwave steamer basket (in two batches at 10 minutes each) or in a steamer over the stove. | 4. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with non-aerosol cooking spray. | 5. Spread 2 to 3 tablespoons of the tomato sauce-mixture over the bottom of the prepared baking dish. Arrange one layer of the eggplants on the bottom of the dish. Pour one third of the tomato sauce over the eggplant. Pour one container of yogurt over the tomato sauce. Repeat the eggplant layer, tomato sauce, yogurt, eggplants, and top the dish with the remaining tomato sauce. | 6. Cover dish with foil and bake for 30 minutes. Uncover and sprinkle the wheat germ or breadcrumbs over the top of the casserole, followed by the Parmesan cheese. Bake for another 20 to 30 minutes; until topping is golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	3			-	-	-	-
salt	1	1/2 teaspoons		-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
garlic	2	cloves	crushed	8.94	1.9836	0.3816	0.03
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
basil	1	teaspoon		0.2032	0.0234	0.0278	0.0057
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262
water	1/4	cup		0.0	0.0	0.0	0.0
black pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047
yogurt	2	containers	low-fat	214.2	23.936	17.85	5.27
wheat germ breadcrumb	1/4	cup		-	-	-	-
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.