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1. Peel and slice eggplants into 1/4 inch slices. Place in a pan of water and bring to a boil for 10 minutes. Drain and mash in a bowl.
2. Into the mashed eggplant, blend in the butter, eggs, onion, bread crumbs, oregano and pepper.
3. Place the mixture into a buttered, one quart casserole. Cover with tomato slices, sprinkle with grated cheese, and bake in a 375 degree oven for 25 minutes.
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 205 | ||
Calories from Fat: 93 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 32.8mg | 10 % | |
Sodium 260.9mg | 9 % | |
Potassium 588.1mg | 15 % | |
Total Carbohydrate 21.1g | 6 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 16.1g | ||
Protein 8.9g | 13 % | |
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: 205
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