Total Calories: 318
Brown meat. Stir in garlic, stewed tomatoes, tomato sauce, onion soup mix, and oregano. Cover and simmer 15 minutes. Pare eggplant. Cut crosswise in 1/4-inch slices. Dip eggplant into egg water mixture and then into bread crumbs. Brown in hot olive oil. Alternate layers of eggplant, cheeses, and sauce in a greased 9x13-inch pan or casserole dish. Bake at 350° for 30 minutes.
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