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Suggest a better descriptionCut eggplant into 1/2 inch thick slices; sprinkle both sides with 3 teaspoons salt. Place in deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels. Cut into 1/2 inch cubes and saute in oil until lightly browned; about 5 minutes. Add onions, garlic, and zucchini; cook 3 minutes. Add tomatoes, celery, parsley, basil, pepper, and remaining salt; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in romano cheese. Pour into a greased 9 x 13 baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375 for 15 minutes. Sprinkle with mozzarella cheese. Return to the oven for 5 minutes or until cheese is melted. Source: Taste of Home Magazine; June/July 1995. Submitted to RecipeLu List by Ruth
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Serving Size: 1 Serving (104g) | ||
Recipe Makes: 12 servings | ||
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Calories: 133 | ||
Calories from Fat: 71 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 4.3mg | 1 % | |
Sodium 330.5mg | 11 % | |
Potassium 56.3mg | 1 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 12.2g | ||
Protein 2.8g | 4 % | |
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: 133
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