DIP EGGPLANT SLICES IN EGGS, then in bread crumbs seasoned with salt and pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2 tablespoons oil for 1-2 minutes. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to 350F. Brown eggplant in 1/4-inch oil in a large skillet. Drain on paper towels. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella on top. Bake, uncovered, for 30 minutes. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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|Serving Size: 1 Serving (485g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 317 (27%)|
|Amt Per Serving||% DV|
|Total Fat 35.2g||47 %|
|Saturated Fat 11.7g||59 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 385.8mg||119 %|
|Sodium 4502.9mg||155 %|
|Potassium 1258mg||33 %|
|Total Carbohydrate 158.6g||47 %|
|Dietary Fiber 13.4g||53 %|
|Sugars, other 145.2g|
|Protein 55.2g||79 %|
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Calories per serving: 1169
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