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Layered eggplant

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31 October 2011
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Amounts for servings:
2 pieces of onion
2 pieces of egg
1 spoon of sunflower-oil
800 grams eggplant
300 grams wheat flour
200 grams breadcrumbs
300 grams bacon
200 mililiters sour cream
Difficulty:
Medium Medium Medium
Preparation time: 1 hour 5 minutes
Cooking time: 20 minutes
Nutritional Information (one serving):
Calories
976 cal
Omega 3
358 mg
Omega 6
6639 mg
Vit. A
955 IU
DV:19%
Vit. B9
162 mcg
DV:40%
Vit. C
42 mg
DV:70%
Vit. D
14
Vit. K
21 mcg
DV:26%
Ca
183 mg
DV:18%
Fe
7 mg
DV:39%
Mg
98 mg
DV:25%
F
7
Cholesterol
197 mg
DV:66%
1. Mince the bacon and finely dice the onions.

2. Pass the onion through oil, add the minced bacon, a little water, salt and pepper, if necessary, and stew.

3. Wash and peel the eggplants, then cut into 5 mm thin slices. Sprinkle each slice with salt on both sides, then let them stay for about one hour.

4. Mix the flour with the breadcrumbs and pass the slices of eggplant through the mixture, then fry in hot oil. Do not overfry.

5. In a heat resistant dish put in turn one layer of eggplant and one layer of fried bacon.

6. Finally, prepare the sauce: mix the eggs with the sour cream and add salt, pepper, basil. Then pour the sauce onto the layers and put in preheated oven (180°C) for 20 minutes.

7. Serve warm with grated cheese on top.

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