Peel eggplant and cook until tender; cut into pieces or mash. Layer ingredients in 1-1/2 qt baking dish. Bake uncovered at 350 for 30 minutes. MRS JOHN M. HALL (LINDA) MARVELL, AR From the book
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 175 (30%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 37.1mg||11 %|
|Sodium 2306.7mg||80 %|
|Potassium 642mg||17 %|
|Total Carbohydrate 82.9g||24 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 71.7g|
|Protein 19.8g||28 %|
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Calories per serving: 578
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