|Fine cracker crumbs||3⁄4 Cup (12 tbs)|
|American cheese slices||1⁄2 Pound|
|Canned mushroom soup||10 Ounce (1 Can)|
|Vegetable oil||2 Tablespoon (For Frying)|
1.Peel the eggplant and slice in 1/4 inch thick slices.
2.Mix the milk and egg.Beat slightly with a fork.
3.Dip eggplant slices in egg mixture & the cracker crumbs.
4.Fry at medium heat until lightly brown.Salt lightly.
5.Arrange browned slices in a 2 or 3 quart casserole dish.
6.Cut cheese slices in quarters and arrange them on top of the eggplant slices.
7.Spoon 1/2 of undiluted mushroom soup on top of the cheese.
8.Repeat the same thing for the next layer finishing with a few cracker crumbs for the topping.
9.Bake in a 350 degree oven for 20 to 30 minutes.
10 This dish may be made earlier in the day and refrigerated. In this case, reheat at 325 degrees for 45 minutes to 1 hour before serving.
Serving size: Complete recipe
Calories 1646 Calories from Fat 1121
% Daily Value*
Total Fat 126 g193.1%
Saturated Fat 67 g335.1%
Trans Fat 0 g
Cholesterol 427.1 mg142.4%
Sodium 5835.2 mg243.1%
Total Carbohydrates 79 g26.2%
Dietary Fiber 16.4 g65.5%
Sugars 32.5 g
Protein 62 g123.1%
Vitamin A 66.3% Vitamin C 16.8%
Calcium 160.4% Iron 35.7%
*Based on a 2000 Calorie diet