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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Butter a large baking dish; set aside. | 2. Sprinkle both sides of eggplant slices with salt; let stand 1 hour. Rinse and pat dry with paper towels. In buttered dish, arrange eggplant slices, potatoes, zucchini, dill and parsley. | 3. Preheat oven to 350°F | 4. Heat oil in a medium skillet. Add onion and garlic, saute until transparent. stir into eggplant mixture. Stir in salt, pepper, and broth. | 5. Cover and bake 45 minutes. | 6. In a small bowl, combine breadcrumbs and 1 Tbsp cheese. After baking eggplant mixture 45 minutes, stir tomatoes and crumb mixture into vegetable mixture. Bake 15 minutes longer or until tomatoes are cooked. | 7. Sprinkle with remaining cheese. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	3		peeled cut	-	-	-	-
potato	3		peeled cut	-	-	-	-
zucchini	5		cut	11.55	1.7105	1.4905	0.22
dill	1	tablespoon	chopped	20.13	3.6412	1.0547	0.9596
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	1		chopped	-	-	-	-
pepper				-	-	-	-
broth	1 1/2	cups		17.625	4.512	0.0	0.0
breadcrumb	1	tablespoon		-	-	-	-
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75
tomato	3		peeled cut	84.87	18.819000000000003	4.428	0.738

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