Eggplant and Sundried Tomato Baked Haddock
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Eggplant and Sundried Tomato Baked Haddock calories by ingredient
Introduction
Low Calorie Eggplant and Sundried Tomato Baked Haddock Low Calorie Eggplant and Sundried Tomato Baked HaddockNumber 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- chopped
2 tbs Olive Oil
1 tsp basil
1tsp cumin
2 tsp Garlic (minced)
1/4 tsp Cayenne Pepper
Ritz Crackers (5)
1 cup Parmesan Cheese Grated
Salt and Pepper to taste
Directions
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