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Suggest a better descriptionCut bread into rough crumbs in a food processor. Saute crumbs with olive oil in frying pan over medium heat, turn continuously, until golden brown (about 5 minutes). Stir in coarse pepper. Mince the garlic. Cut eggplant into slices and sprinkle with 1/2 teaspoon salt. Toss the eggplant with flour to coat lightly. Heat vegetable oil in frying pan over medium heat. Fry half of the eggplant until brown (3 to 5 minutes). Repeat with remaining eggplant. Remove from pan. In same pan cook garlic. Return eggplant to pan, add stock and simmer over low heat 5 to 10 minutes. Cook noodles and drain. Return to hot pan, add eggplant mixture and heat through. Add scallions and pimentos and season to taste with salt and pepper. Sprinkle bread crumbs on each serving. Preparation time: 45 minutes. Serves: 4. Posted to recipelu-digest by "Diane Geary"
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Serving Size: 1 Serving (384g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 542 | ||
Calories from Fat: 228 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.3g | 34 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 14.6g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 53mg | 16 % | |
Sodium 453.9mg | 16 % | |
Potassium 406.8mg | 11 % | |
Total Carbohydrate 63.5g | 19 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 60.6g | ||
Protein 15.2g | 22 % | |
Powered by: USDA Nutrition Database 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: 542
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