Melonzani |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 large firm eggplant, peeled and sliced | 1/2 cup olive oil | 2 onions, chopped |
| 2 tablespoons butter | 2 cups chopped black olives | 8 ounces cheddar cheese |
| 2 cups tomato sauce | salt and pepper to taste | 1 cup crushed Triscuits |
| 1 | Preheat oven to 350. Brown eggplant slices on both sides in olive oil. Drain. Saute onion in butter until soft and transparent. In a 2-quart casserole, layer all ingredients except Triscuits. Cover top of casserole with Triscuits, dot with butter and bake, uncovered, 45 minutes. |
| 2 | VARIATION: Brown 1 pound lean ground beef, drain and layer in casserole with other ingredients. If meat is added, additional tomato sauce will be needed. |