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   Ingredients :
2 large eggplants, thinly sliced
1 large onion, thinly sliced
4 medium sized tomatoes, chopped
2 garlic cloves, finely chopped
2 bay leaves
2 oz (50 g) black olives, seeded
7 oz (200 g) low fat cheese, coarsely grated
Fresh oregano, finely chopped
1 tablespoon olive oil


Sprinkle salt over eggplant slices and place them in a colander for 30 minutes. Wash and pat dry.

Arrange eggplant on the bottom of a heatproof serving pan. Cover with sliced onion, tomato, garlic, bay leaves and olives. Season with salt. Sprinkle parmesan cheese, oregano and drizzle olive oil.

Bake at 350F (180C) until hot and lightly golden.
        4 6 servings
        166 calories per serving
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