Eggplant And Mozzarella
|Cider vinegar||3 Tablespoon|
|Minced fresh basil||1 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Tomatoes||2 Small, sliced|
|All purpose flour||3 Tablespoon|
|Mozzarella cheese||8 Ounce, sliced (1 Package)|
1. In pie plate, mix first 4 ingredients, 1/4 cup salad oil, and 1/4 teaspoon salt; add tomato slices, turning tomatoes to coat with dressing.
2. Cut eggplant diagonally into four 1-inch-thick slices, discarding ends. On waxed paper, combine flour and 1 teaspoon salt. Coat egg plant slices with flour mixture.
3. In 12-inch skillet over medium heat, in 1/4 cup hot salad oil, cook eggplant slices until tender and browned on both sides, adding more salad oil as needed. Remove eggplant slices to paper towels to drain. Wipe skillet clean.
4. Return eggplant slices to skillet; top with tomato slices, then cheese slices. Cover and cook over medium heat until cheese melts. Arrange 1 or 2 basil leaves on each eggplant stack.
Serving size: Complete recipe
Calories 993 Calories from Fat 458
% Daily Value*
Total Fat 52 g80.4%
Saturated Fat 30.1 g150.4%
Trans Fat 0 g
Cholesterol 179.2 mg59.7%
Sodium 1829.5 mg76.2%
Total Carbohydrates 72 g24.1%
Dietary Fiber 15.4 g61.8%
Sugars 20.7 g
Protein 60 g120.8%
Vitamin A 72.4% Vitamin C 54.1%
Calcium 122.1% Iron 26.7%
*Based on a 2000 Calorie diet