1. Wash and trim eggplant. Cut in half vertically, then into 1/2-inch slices. Spread slices in slightly overlapping rows on a board or large platter. Sprinkle each row with salt before arranging the next row. Prop up board at an angle to allow liquid to run off. Let stand 30 minutes. 2. Rinse lightly; pat dry on paper toweling. Beat eggs in shallow dish; combine crumbs and cheese on wax paper. Dip each slice into egg mixture, then into crumb mixture. Reserve any remaining crumbs. 3. Heat 2 Tablespoons of the oil in large skillet; saute slices a few at a time; brown on both sides. Drain on paper toweling. Repeat, with more oil as necessary. 4. Arrange in greased shallow ovenproof dish with a slice of tomato and half a slice of cheese between eggplant slices. Sprinkle with Italian seasoning, salt and pepper. If there are leftover crumbs, sprinkle over top. 5. Bake in a moderate oven (375 degrees) for 20 minutes. NOTE: This dish freezes well. Posted to EAT-L Digest 09 Mar 97 by "Elizabeth A. Post"
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|Serving Size: 1 Serving (519g)|
|Recipe Makes: 6|
|Calories from Fat: 315 (27%)|
|Amt Per Serving||% DV|
|Total Fat 35g||47 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 381.2mg||117 %|
|Sodium 4094.2mg||141 %|
|Potassium 1080.8mg||28 %|
|Total Carbohydrate 156.3g||46 %|
|Dietary Fiber 15.3g||61 %|
|Sugars, other 141g|
|Protein 52.4g||75 %|
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Calories per serving: 1148
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