Cut eggplant into 1/2-inch thick slices: pared. Place slices on paper towels; sprinkle each generously with salt. let stand for 30 minutes; then blot dry with paper towels. Start heating oven to 400 deg. F. Saute eggplant in 1/4 cup salad oil until golden. Add more oils as needed. Cut tomatoes into 1/2-inch thick slices; saute in same skillet. In a 10x6x2 inch baking dish, arrange eggplant and tomatoes in alternate layers, (4 in all), sprinkling each layer with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine bread cubes with parsley, garlic, 1 tablespoon salad oil and cheese. Toss well. Sprinkle over top layer. Bake 20 minutes or until bread cubes are golden and eggplant is tender. Posted to Bakery-Shoppe Digest V1 #233 by firstname.lastname@example.org (Xanthia) on Sep 13, 1997
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 70 (40%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 2.8mg||1 %|
|Sodium 242.4mg||8 %|
|Potassium 360.4mg||9 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 17.1g|
|Protein 4.8g||7 %|
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Calories per serving: 173
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