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4 servings
suggest servings
| 1 | each | eggplant | medium |
| 1/4 | cup | vegetable oil | |
| 3 | large | tomatoes | peeled |
| 2 | cups, cubed | bread | fresh |
| 2 | tablespoons | parsley leaves | snipped |
| 1 | each | garlic | clove |
| 1 | tablespoon | vegetable oil | |
| 1/4 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
Cut eggplant into 1/2-inch thick slices: pared.
Place slices on paper towels; sprinkle each generously with salt.
let stand for 30 minutes; then blot dry with paper towels.
Start heating oven to 400 deg. F.
Saute eggplant in 1/4 cup salad oil until golden.
Add more oils as needed.
Cut tomatoes into 1/2-inch thick slices; sauté in same skillet.
In a 10x6x2 inch baking dish, arrange eggplant and tomatoes in alternate layers, (4 in all), sprinkling each layer with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Combine bread cubes with parsley, garlic, 1 tablespoon salad oil and cheese.
Toss well. Sprinkle over top layer. Bake 20 minutes or until bread cubes are golden and eggplant is tender.
| % Daily Value* | |
| Total Fat 19.0g | 29% |
| Saturated Fat 3.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 104mg | 4% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 26% | Vitamin C | 33% | |
| Calcium | 9% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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