Escalloped Eggplant
From Quaker recipes, 1954
Serves 6.
Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
611Calories
26 gProtein
90 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein26 g
Carbohydrates90 g
Fiber5.9 g
Sugars12 g
Total Fat16 g
Saturated Fat7 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol31 mg
Sodium1436 mg
Potassium547 mg
Calcium552 mg
Iron5.7 mg
Magnesium73 mg
Phosphorus455 mg
Zinc3.3 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A150 mcg
Vitamin E0.7 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.8 mg
Folate135 mcg
Choline25 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 59. The excerpt below is the record exactly as published.
ESCALLOPED EGGPLANT 1 large eggplant 1 teaspoon chopped onion Y4 cup white sauce Y2 cup tomatoes 14 cup grated cheese 1 cup buttered bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.