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We really like eggplant and would rather have it baked than fried. This can be served as a main dish or side dish. -Donna Wardlow-Keating, Omaha, Nebraska
Nutritional Facts 1 serving (1 each) equals 275 calories, 21 g fat (6 g saturated fat), 24 mg cholesterol, 164 mg sodium, 16 g carbohydrate, 5 g fiber, 9 g protein.
Originally published as Eggplant Parmesan in Reminisce September/October 2002, p49
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Reviewed on Jul. 24, 2011 by jamesb2759
I made this receipe for my family. They like traditional eggplant Parmesan, but the roasting idea sounded good. I did modify it some. I used 2 eggplant peeled and sliced bushed with olive oil and sprinkled with dried garlic and basil. I chopped 1 medium onion and sauted in olive oil until tender. I added a jar of spagetti sauce. I sprayed a baking dish and placed a layer of eggplant a cup of the sauce and sprinkled a cup of shredded mozzarella and a 1/4 cup of parmesan cheese, then added another layer like the first baked covered for 30 minutes and uncovered for 5 additional minutes. I have made it twice now with no leftovers.
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