Italian Egg Plant Casserole

Name: Italian Egg Plant Casserole
Ingredients: 1 medium unpeeled egg plant; 1/2 cup grated Parmesian cheese; 3 medium onions; 1 teaspoon salt; 2 tablespoons butter; 1 cup cracker crumbs; 2 beaten egg yolks

From The Wilson cook book, 1941

Presented as published in 1941. 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

923Calories

34 gProtein

141 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories923 kcal

Protein34 g

Carbohydrates141 g

Fiber11 g

Sugars19 g

Total Fat47 g

Saturated Fat7.5 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol102 mg

Sodium3159 mg

Potassium878 mg

Calcium533 mg

Iron6.5 mg

Magnesium89 mg

Phosphorus540 mg

Zinc3.5 mg

Copper0.5 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C33 mg

Vitamin A102 mcg

Vitamin E2.7 mg

Vitamin K2.9 mcg

Vitamin B60.6 mg

Vitamin B120.6 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1 mg

Niacin (B3)7.1 mg

Folate245 mcg

Choline56 mg

Caffeine0 mg

Water442 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 13. The excerpt below is the record exactly as published.

Italian Egg Plant Casserole 1 medium unpeeled egg plant % cup grated Parmesian diced Cheese 3 medium onions chopped 1 teaspoon salt 2 tablespoons butter 1 cup cracker crumbs 2 beaten egg yolks

Cook this with the app: pantry check, scaling, and the assistant.