Eggplant and Sundried Tomato Baked Haddock
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz Fresh Haddock Filet (cut into 4 servings)1 Medium eggplant (approx 2 cups cubed)2 oz Sund dried Tomatos- chopped2 tbs Olive Oil1 tsp basil1tsp cumin2 tsp Garlic (minced)1/4 tsp Cayenne PepperRitz Crackers (5)1 cup Parmesan Cheese GratedSalt and Pepper to taste
Pre heat over to 350 degrees.
In saucepan, over medium heat, combine, Olive Oil, Eggplant and Sundried Tomatos, Add basil, Garlic, Cumin and Cayenne Pepper- saute until browned/somewhat translucent
In 8 x 8 baking sheet, layer fish. apply pepper and salt to taste. Crush Ritz crackers in baggie or container and add 1/2 cup of parmesan cheese and mix well, then sprinkle mixture over fish evenly. Top will butter sliced thin across top of fish.
Top with Egglant mixture and then with remaining parmesan. Cover with foil and bake approx 45 min or until fish cooked flaky
Serving Size: Makes 4 servings
In saucepan, over medium heat, combine, Olive Oil, Eggplant and Sundried Tomatos, Add basil, Garlic, Cumin and Cayenne Pepper- saute until browned/somewhat translucent
In 8 x 8 baking sheet, layer fish. apply pepper and salt to taste. Crush Ritz crackers in baggie or container and add 1/2 cup of parmesan cheese and mix well, then sprinkle mixture over fish evenly. Top will butter sliced thin across top of fish.
Top with Egglant mixture and then with remaining parmesan. Cover with foil and bake approx 45 min or until fish cooked flaky
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 399.1
- Total Fat: 23.4 g
- Cholesterol: 119.2 mg
- Sodium: 653.5 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.1 g
- Protein: 38.8 g
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