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Lightly sprinkle tomatoes with salt; drain on paper towels for 30-60 minutes. Meanwhile, combine cornmeal, Parmesan cheese, flour, garlic salt, oregano and pepper in a shallow plate. dip each tomato slice in egg then into cornmeal mixture. In a medium skillet, heat oil over medium-high heat. Fry tomatoes a few at a time, for 2 minutes per side or until golden brown. Drain on paper towels. Serve immedietely. Recipe by: Country Woman July/August 1996 Posted to MasterCook Digest V1 #228 by lunchuck
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|Serving Size: 1 Serving (128g)|
|Recipe Makes: 4|
|Calories from Fat: 144 (75%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 54.2mg||17 %|
|Sodium 539.3mg||19 %|
|Potassium 219.4mg||6 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 8.6g|
|Protein 3.9g||6 %|
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Calories per serving: 193
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