Baked Eggplant With Feta Cheese

1. Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in 1/4 inch of oil.

2. Preheat the oven to 355°F (180°C).

3. Layer the eggplant in the bottom of a baking dish.

4. Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F (180°C) for 45 minutes.

5. Serve hot, warm, or at room temperature.

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Nutrient	Quantity
Total fats	16.6595 g
Protein	15.2673 g
Carbohydrates	22.1407 g
Energy	285.4665 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2518 g
Water	313.3745 g
Aspartic acid	1.1456 g
Calcium, Ca	455.435 mg
Lutein + zeaxanthin	751.025 g
Fiber, total dietary	3.4955 g
Carotene, beta	1353.0481 g
Niacin	2.3171 mg
Vitamin A, RAE	215.0868 g
Arginine	0.5414 g
Riboflavin	0.7675 mg
Glutamic acid	3.1661 g
Sodium, Na	725.9125 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2915 g
Total lipid (fat)	16.6595 g
Manganese, Mn	0.6938 mg
Fructose	0.0026 g
Proline	1.1244 g
Fatty acids, total saturated 16:0	3.935 g
Fatty acids, total saturated 8:0	0.4095 g
Choline, total	39.7489 mg
Sugars, total	14.0518 g
Serine	1.0048 g
Fatty acids, total saturated 10:0	1.4831 g
Fatty acids, total saturated 18:0	1.1356 g
Vitamin B-6	0.7424 mg
Selenium, Se	14.4992 g
Ash	5.6717 g
Vitamin D	12 IU
Fatty acids, total saturated 18:1 undifferentiated	3.0728 g
Pantothenic acid	2.1916 mg
Phenylalanine	0.6345 g
Copper, Cu	0.3627 mg
Betaine	0.053 mg
Thiamin	0.3119 mg
Retinol	93.75 g
Methionine	0.3192 g
Iron, Fe	2.5388 mg
Carbohydrate, by difference	22.1407 g
Phosphorus, P	358.6822 mg
Folate, total	57.7479 g
Tocopherol, gamma	0.0212 mg
Fatty acids, total saturated 4:0	0.5812 g
Alanine	0.6084 g
Cholesterol	66.75 mg
Valine	0.9429 g
Fatty acids, total saturated 18:2 undifferentiated	0.4991 g
Glycine	0.2 g
Carotene, alpha	210.4948 g
Glucose (dextrose)	0.0026 g
Fatty acids, total saturated 14:0	2.0708 g
Zinc, Zn	2.6302 mg
Isoleucine	0.7268 g
Fatty acids, total saturated 12:0	0.8692 g
Fatty acids, total polyunsaturated	0.7507 g
Leucine	1.2364 g
Vitamin A, IU	2749.3212 IU
Folate, DFE	57.7479 g
Tryptophan	0.1894 g
Vitamin C, total ascorbic acid	70.2134 mg
Galactose	0.0358 g
Fatty acids, total saturated 6:0	0.4298 g
Tyrosine	0.5801 g
Vitamin B-12	1.2675 g
Vitamin K (phylloquinone)	83.8224 g
Fatty acids, total saturated	11.3039 g
Histidine	0.3702 g
Fatty acids, total monounsaturated	3.5616 g
Threonine	0.5962 g
Folate, food	57.7479 g
Vitamin D (D2 + D3)	0.3 g
Cryptoxanthin, beta	6.095 g
Vitamin D3 (cholecalciferol)	0.3 g
Vitamin E (alpha-tocopherol)	1.2785 mg
Magnesium, Mg	53.4665 mg
Lysine	1.0886 g
Potassium, K	696.2622 mg
Cystine	0.119 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sea salt	0	0	0	0
Olive oil	0	0	0	0
Tomato	1	62.069	13.7631	0.5397
Feta cheese	0.5	198	3.0675	15.96
black pepper	0	0	0	0
eggplant	2	0	0	0
Garlic Clove	5	22.35	4.959	0.075
Basil	5 tablespoons	3.0475	0.3511	0.0848