Fish

Eggplant and Sundried Tomato Baked Haddock is for Dinner.

Eggplant and Sundried Tomato Baked Haddock takes 30 minutes to prepare.

Eggplant and Sundried Tomato Baked Haddock takes 45 minutes to cook.

Eggplant and Sundried Tomato Baked Haddock makes 4 servings.

The ingredients for Eggplant and Sundried Tomato Baked Haddock are:

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

Here is how you make Eggplant and Sundried Tomato Baked Haddock:

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 translucentIn 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 flakyServing Size:?Makes 4 servings

The nutritional information for Eggplant and Sundried Tomato Baked Haddock is:

• 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