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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Aubegines Eggplants With Cheese (Greek)

Recipe Tags: Cheese Recipes

Date Added: December 08, 2009


2 Pounds Eggplants sliced into 1/2-inch-thick Pieces
3 Tablespoons Olive Oil or lard
3 Unit Cloves Of Garlic thinly sliced
4 Ripe Tomatoes peeled and chopped
1 Tablespoon Tomato Paste dissolved in
6 Tablespoons Water
3 Tablespoons Fresh Parsley
1 Unit Pepper (to taste)
4 Ounces Parmesan Cheese or kefalotiri
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1. Peel eggplant, leaving stripes of skin, cut into 1/2 inch slices.

2. Sprinkle with salt and drain in colander. OVEN: 350F Heat oil in large frying pan.

3. Squeeze eggplant dry. Fry for 5 minutes or until beginning to brown, adding oil as needed.

4. Drain on paper towels. Layer slices into a casserole dish.

5. In fry pan, saute garlic and tomatoes, then add thinned tomato paste; mix and cook until liquid is evaporated.

6. Season with salt, pepper and parsley and pour over eggplant.

7. Dribble oi live oil on top and add grated cheese.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Eggplant, Tomato, MSG, Cheese, Garlic, Fructose Malabsorption, Olive Oil allergies.
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