Slice eggplant into 1/2 inch slices. Wash and pat dry, salt and put under a plate for an hour or until the juices drain out.
Dip eggplant in the egg and bread with the cornflakes, frying in oil. Drain excess oil off with paper towels. Alternate layers of eggplant, cheese slices, peppers and tomato sauce in a 2-quart pan. Sprinkle top with cheese and bread crumbs. Bake in 350 degree oven for 45 minutes.
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|Serving Size: 1 Serving (386g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 56 (33%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 38.4mg||12 %|
|Sodium 603.5mg||21 %|
|Potassium 764.4mg||20 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 15.2g|
|Protein 8.2g||12 %|
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Calories per serving: 170
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