Cut the eggplant into circles. Do not peel the eggplant. Mix the matzoh meal, herbs and spices together and place in a shallow bowl. Beat egg with water, well. Grease a cookie sheet, well. Dip eggplant in egg wash then matzoh meal then egg wash again and place on cookie sheet. Bake in 350 degree oven for 20 minutes or until lightly browned. When serving place cheese on eggplant and broil for a few minutes. Serve with tomato sauce and favorite pasta. Posted to JEWISH-FOOD digest V97 #038 by XXAZ71A@prodigy.com (MRS NAOMI R SANDERS) on 1 Fe, b 1997.
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|Serving Size: 1 Serving (392g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 147 (14%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 558.4mg||172 %|
|Sodium 346.3mg||12 %|
|Potassium 453.4mg||12 %|
|Total Carbohydrate 190.6g||56 %|
|Dietary Fiber 6.9g||27 %|
|Sugars, other 183.7g|
|Protein 39.4g||56 %|
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Calories per serving: 1083
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