Cook the tomato puree with salt for about 10 minutes. Peel the eggplants and cut into slices not too big. Dust them with flour and dip them in the beaten eggs with 1 tsp of salt. Fry in hot oil (peanut) until they take a golden color. In a pan, make a layer of eggplants with tomato sauce, parmesan, basil, mozzarella in tiny pieces. Prepare another layer (or 2) like this. End with eggplant, tomato sauce and parmesan on top.
Bake at 400 for 30 minutes
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|Serving Size: 1 Serving (2728g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 648 (39%)|
|Amt Per Serving||% DV|
|Total Fat 72g||96 %|
|Saturated Fat 24.6g||123 %|
|Monounsaturated Fat 29.6g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 1651.7mg||508 %|
|Sodium 1778.2mg||61 %|
|Potassium 5070.6mg||133 %|
|Total Carbohydrate 188.6g||55 %|
|Dietary Fiber 63.6g||254 %|
|Sugars, other 125g|
|Protein 90.8g||130 %|
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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: 1669
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