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Nutrition Facts
Serving Size 230 g
(Approx. 6 Servings)
Amount Per Serving
Calories 520 Calories From Fat 280
% Daily Value*
Total Fat 32 g 49%
Saturated Fat 43 g 215%
Trans Fat 2.0 g
Cholesterol 10 mg 3%
Sodium 870 mg 36%
Total Carbohydrate 47 g 16%
Dietary Fiber 5 g 20%
Sugars 5 g
Protein 7 g
Vitamin A 10% Iron 2%
Vitamin C 6% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Havarti With Basil Napoleon-Dillas
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 small purple eggplant, cut into very thin slices less then 1/4 inch thick
1/4 cup(s) H-E-B 100% Pure Olive Oil
1/2 cup(s) H-E-B Garlic Panko Bread Crumbs
12 H-E-B Flour Tortillas
12 H-E-B Classic Havarti Sliced with basil cheese, thin sliced
1 large tomato, sliced thin
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Instructions

1
Heat oven to 450°F.
2
Line two baking sheets with foil and spray with non-stick cooking spray.
3
Brush the eggplant slices with olive oil and coat both sides with breadcrumbs.
4
Place on one of the prepared baking sheets and bake for 10-15 minutes until just starting to soften and get color.
5
Place 3 flour tortillas on each of the prepared sheet pans.
6
Place 1 slice of cheese on tortillas.
7
Top each cheese slice with 1 slice of baked eggplant and 2 slices tomato.
8
Top with another slice of cheese and tortilla.
9
Spray the tortilla top with non-stick cooking spray and bake in oven for 5 minutes.
10
Remove from oven, turn over and bake another 5 minutes until cheese is melted and tortillas are golden brown.
11
Remove from oven, let cool 5 minutes and place on cutting surface.
12
Cut into wedges and serve

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