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Turkish Eggplant Casserole with Tomatoes (Imam Bayildi)

yield: 4 total time: 80 minutes

Ingredients

2 eggplant medium, thinly sliced 1/4 inch thick
sea salt
olive oil
1 small yellow onion diced
2 large garlic cloves
1/4 teaspoon red chili flakes
1 dash cinnamon
14 1/2 ounces diced tomatoes
2 tablespoons finely chopped fresh parsley divided

Nutrition

Calories : 140 calories
Carbohydrate : 23 grams
Fat : 5 grams
Fiber : 10 grams
Protein : 4 grams
SaturatedFat : 0.5 grams
Sodium : 210 milligrams
Sugar : 9 grams

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