Tomatoes and Eggplant a la Grecque

Name: Tomatoes and Eggplant a la Grecque
Ingredients: eight slices of an eggplant; four peeled tomatoes; plenty of bread crumbs; melted butter; very little grated Parmesan cheese; salt; pepper; chopped parsley; chives

From Louis' every woman's cook book, 1910

Presented as published in 1910. 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

584Calories

21 gProtein

110 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories584 kcal

Protein21 g

Carbohydrates110 g

Fiber17 g

Sugars25 g

Total Fat18 g

Saturated Fat1.7 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol33 mg

Sodium850 mg

Potassium1888 mg

Calcium291 mg

Iron6.5 mg

Magnesium133 mg

Phosphorus363 mg

Zinc2.8 mg

Copper0.7 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C68 mg

Vitamin A206 mcg

Vitamin E2.7 mg

Vitamin K45 mcg

Vitamin B60.5 mg

Vitamin B120.4 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)10 mg

Folate236 mcg

Choline48 mg

Caffeine0 mg

Water687 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 46. The excerpt below is the record exactly as published.

TOMATOES AND EGGPLANT A LA GRECQUE Take eight slices of an eggplant, trim them round to three niches in diameter, dip in milk and flour, and fry in butter on both sides for five minutes. Cut in two four peeled tomatoes crosswise, arrange in a baking-dish, alternating with slices of the fried eggplant. Season with salt and pepper, strew with chopped parsley and chives, sprinkle with plenty of bread crumbs and melted butter and very little grated Parmesan cheese

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