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Suggest a better descriptionPreheat oven to 300 degrees. Place eggplant slices on baking sheet; sprinkle lightly with salt. Bake until flesh can be pierced easily with fork, about 15 minutes. While eggplant bakes, warm olive oil in skillet over medium heat. Add onion; saute until soft, 3 to 5 minutes. Add garlic, tomatoes, basil, oregano and wine. Cook until tomatoes soften, about 10 minutes. Place baked eggplant in lightly greased 9- by 12-inch baking dish. Increase oven temperature to 350 degrees. Spread garbanzos over eggplant. Top with beaten eggs. Spoon tomato mixture over eggs. Sprinkle with cheese. Bake 45 minutes; serve hot. Yield: 4 servings. Recipe Source: St. Louis Post-Dispatch - 10-05-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 4 servings | ||
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Calories: 117 | ||
Calories from Fat: 25 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 28.6mg | 1 % | |
Potassium 187.8mg | 5 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 12.1g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 117
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