Preheat oven to 350 degrees F. Heat 1 tablespoon of the olive oil in a large saute pan. Add as many slices of eggplant as will fit into the pan in one layer. Brown each side well, 2 to 3 minutes per side. Remove eggplant from pan and drain on a baking sheet while you cook the rest of the eggplant, using more oil as needed. Place onions and garlic in pan and saute until you can smell the aroma. Lightly oil a 9xll-inch baking dish and layer the eggplant on the bottom of the dish. Place onion and garlic mixture and roasted red bell peppers on top of eggplant, then crumble feta on top of peppers. Sprinkle with pepper, oregano, marjoram, and bread crumbs. Bake for 20 to 25 minutes, or until golden brown. Serve warm. Serves six. Per serving: 1442 Calories (kcal); 83g Total Fat; (49% calories from fat); 40g Protein; 154g Carbohydrate; 101mg Cholesterol; 1564mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 23 1/2 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2586g)|
|Recipe Makes: 1|
|Calories from Fat: 487 (26%)|
|Amt Per Serving||% DV|
|Total Fat 54.2g||72 %|
|Saturated Fat 22.2g||111 %|
|Monounsaturated Fat 17.6g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 100.9mg||31 %|
|Sodium 2905.9mg||100 %|
|Potassium 5542mg||146 %|
|Total Carbohydrate 298.4g||88 %|
|Dietary Fiber 79.3g||317 %|
|Sugars, other 219.1g|
|Protein 68.5g||98 %|
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Calories per serving: 1884
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