Fat grams per serving: Approx. Cook Time: :50 Preheat oven to 350 F/175 C. Slice the eggplants crossways into 1/2 inch/1 cm slices. Mix the flour with the salt, pepper and oregano and dredge the eggplant slices. Then dip the slices in the beaten egg until well coated. Heat the oil in a large fry pan and cook the eggplant for one minute on each side over medium heat. Remove and drain. Pour a little of the tomato sauce on the bottom of a casserole dish, and cover with a layer of the eggplant slices. Grate half of the Mozzarella cheese, and mix together with the Parmesan cheese, Bechamel sauce, and the remaining tomato sauce. Pour a little of this mixture over the eggplant slices to cover, then add another layer of eggplant slices. Continue this until all the eggplant and sauce is used up. Slice the artichoke heats in half and place on top of the eggplant. Slice the remaining Mozzarella cheese and top off the dish. Bake in the oven for 40 minutes or until the top is bubbling. Turn off the heat and let the dish sit in the oven for 5 minutes more. Remove, cut into large squares and serve. Serves 4. Source: Italian Gourmet Cooking Posted to MM-Recipes Digest V3 #294 Date: Sun, 27 Oct 1996 07:17:50 -0600 From: email@example.com (S.Pickell)
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|Serving Size: 1 Serving (750g)|
|Recipe Makes: 4|
|Calories from Fat: 793 (73%)|
|Amt Per Serving||% DV|
|Total Fat 88.1g||117 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 52.5g|
|Polyunsanturated Fat 10g|
|Cholesterol 1078.4mg||332 %|
|Sodium 932.5mg||32 %|
|Potassium 1409.3mg||37 %|
|Total Carbohydrate 36.2g||11 %|
|Dietary Fiber 13.9g||56 %|
|Sugars, other 22.2g|
|Protein 46.1g||66 %|
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Calories per serving: 1092
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