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Rachael Ray’s Eggplant Parm Stacks

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The Dr. Oz Show
Related tags
nut free vegetarian japanese
Nutrition per serving    (USDA % daily values)
CAL
829
FAT
90%
CHOL
115%
SOD
85%

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Ingredients for 4 servings

6 Roasted tomatoes with their juice, chopped

2 medium eggplants, sliced into 1/2 inch-thick rounds (about 2 lbs)

salt

3 tbsp extra-virgin olive oil

2 medium onions, thinly sliced

3 to 4 cloves garlic, chopped or thinly sliced

1 small chili pepper, seeded and finely chopped, optional

1 sprig fresh marjoram or oregano, leaves picked and finely chopped

1 cup all-purpose flour

4 large eggs

1 1/2 cups panko (Japanese) bread crumbs

1 cup grated Parmigiano-Reggiano cheese

1/2 cup corn meal, a couple of handfuls

2 tsp fennel pollen or ground fennel seed, optional

vegetable oil plus omega-3, for shallow frying

1 lb fresh mozzarella, thinly sliced

1 large clove garlic, finely chopped

1 bundle fresh green or red chard, washed, stemmed and shredded

Freshly grated nutmeg

1 cup fresh basil leaves

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