1. Cut eggplant into 1/2-inch slices. Place in single layer on paper towels. Sprinkle with salt and set aside for 30 minutes. 2. Using garlic press, press 6 garlic cloves and place into mixing bowl. Add flour, biscuit mix, oregano, pepper, slightly beaten egg and enough water to make batter the consistency of pancake batter. 3. Pour half olive oil and half salad oil to a depth of 1/4 inch in a skillet over medium heat. Crush four garlic cloves with flat edge of knife; add to oil and saute until lightly browned. Press the cloves against sides of pan just before removing to release more of the garlic flavor. 4. Coat each eggplant slice with batter; fry, being careful not to brown too fast. (Do not burn.) Serve immediately. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 59 (35%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 26.7mg||8 %|
|Sodium 290.3mg||10 %|
|Potassium 377mg||10 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 18.8g|
|Protein 4.4g||6 %|
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Calories per serving: 167
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