Saute all the vegetables, except tomato, with garlic in olive oil for 10 minutes. (Eggplant will keep soaking up oil, so add it as necessary to keep veggies from sticking.) Add tomatoes and herbs & spices, cook 5 minutes more. Add feta and Bechamel sauce; pour into baking dish and bake at 325F for one hour, or until bubbly.
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|Serving Size: 1 Serving (606g)|
|Recipe Makes: 4|
|Calories from Fat: 240 (60%)|
|Amt Per Serving||% DV|
|Total Fat 26.7g||36 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 49.8mg||15 %|
|Sodium 652.9mg||23 %|
|Potassium 1276mg||34 %|
|Total Carbohydrate 33.1g||10 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 21.5g|
|Protein 14.1g||20 %|
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Calories per serving: 402
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