Directions: Brush sliced eggplant with olive oil and season with salt and pepper. Grill the eggplant on barbecue. In a 9x12 casserole dish, spread a thin layer of sauce to cover bottom of dish. ( To make sauce: saute scallions and garlic in olive oil gently, add onion and tomato puree and simmer for 15 minutes) Lay one layer of eggplant on top of sauce and sprinkle parmesan on top. Continue process until pan is full, ending with a layer of sauce and top with jack cheese. Bake at 350 degrees for 45 minutes.
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|Serving Size: 1 Serving (1794g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 735 (52%)|
|Amt Per Serving||% DV|
|Total Fat 81.7g||109 %|
|Saturated Fat 23g||115 %|
|Monounsaturated Fat 46.9g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 72.3mg||22 %|
|Sodium 1301.5mg||45 %|
|Potassium 7294.7mg||192 %|
|Total Carbohydrate 149g||44 %|
|Dietary Fiber 31.2g||125 %|
|Sugars, other 117.8g|
|Protein 50.6g||72 %|
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Calories per serving: 1421
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