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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and slice the eggplant 1 cm thick and place the slices on a plate in a single layer. | 2. Salt them heavily, cover with another plate and weight. | 3. Leave for 1/2 to one hour. | 4. Cut the bread into cubes. | 5. Peel and chop the onion. | 6. Sauté the bread cubes with the spices in 1 tbsp of olive oil, and lay them in a small lasagne pan when they are nicely browned. | 7. Rinse and gently squeeze dry the eggplant. | 8. Cut it in to 1 cm cubes and sauté them, with the onion, in the remaining olive oil, until the eggplant is tender. | 9. Add the tomatoes and simmer for a few minutes. | 10. Mix into the toasted bread cubes in the lasagne pan. | 11. Top with the grated cheese. | 12. Bake at 350°F for 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
onion	1			60.0	14.01	1.65	0.15
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
wheat bread	3	slices		-	-	-	-
rosemary	1	teaspoon	rubbed dried	0.917	0.1449	0.0232	0.040999999999999995
sage	1	teaspoon	rubbed	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt pepper				-	-	-	-
cheddar cheese	200	g	grated old	352.0	21.42	26.82	17.76

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