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Vegetables, Eggs Sandwiche-l 2 Servings

INGREDIENTS

2 T Vegetable oil
8 Eggplant, 1/2 inch thick
1 Egg, lightly beaten
Salt and pepper
Pesto, to taste
8 Fresh mozzarella, 1/4 inch
thick
4 Whole fresh basil leaves

INSTRUCTIONS

Preheat the oven to 400 degrees. Heat the oil in a nonstick skillet.
Dip the eggplant in egg and fry the eggplant for about 3 to 4 minutes
a side or until tender.  Set the eggplant slices on a baking pan and
season each slice with  salt and pepper. Spread each slice of eggplant
with pesto and top  with a slice of mozzarella cheese. Bake for 5
minutes or until the  mozzarella melts.  Set one eggplant slice on top
of the other if you wish, to form more  of a towering sandwich and
garnish with fresh basil leaves.  Yield: 2 dinner servings Copyright,
1997, TV FOOD NETWORK, G.P., All  Rights Reserved  MC Busted by Gail
Shermeyer by TVFN Website on April 11, 1997  Recipe by: COOKING MONDAY
TO FRIDAY SHOW #MF6675 Posted to MC-Recipe  Digest V1 #607 by
4paws@netrax.net (Shermeyer-Gail) on May 12, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 1052
Calories From Fat: 734
Total Fat: 83.2g
Cholesterol: 127.6mg
Sodium: 1275mg
Potassium: 866.5mg
Carbohydrates: 52.1g
Fiber: 7.8g
Sugar: 13.4g
Protein: 30.8g


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