Fry the eggplant slices, don't take skin off, in oil so they are soft. Layer with sliced tomatoes in buttered baking dish with Parm cheese and salt and pepper between layers. Bake until all veges are soft. Delicious spooned onto croustini.
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|Serving Size: 1 Serving (951g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 18 (9%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0.5mg||0 %|
|Sodium 41.7mg||1 %|
|Potassium 2220.1mg||58 %|
|Total Carbohydrate 45.4g||13 %|
|Dietary Fiber 21.5g||86 %|
|Sugars, other 23.9g|
|Protein 9.2g||13 %|
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Calories per serving: 201
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