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No-fry Eggplant Parmesan

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Eggs Italian Vegetables 4 Servings

INGREDIENTS

1 c Parmesan cheese, grated
3/4 c Bread crumbs, fresh
1/2 c Mayonnaise, approx
1 Eggplant, Aubergine
1 1/2 c Tomato sauce, seasoned *
8 oz Mozarella, shredded

INSTRUCTIONS

Use an Italian style prepared sauce or homemade. Preheat oven to 425F.
Slice the washed eggplant into 1/2" rounds (not necessary to peel).
Spread both sides of the rounds with a thin layer of mayonnaise.
Combine 3/4 cup of the Parmesan cheese with the breadcrumbs and coat
the eggplant slices with this mixture. Arrange in one layer on an
oiled baking sheet and bake for 15 minutes. Place the eggplant slices
in an overlapping fashion in an oiled 9x12" casserole, and top with
tomato sauce, mozzarella and the remaining Parmesan cheese. Bake at
375F. for 20 minutes or until cheese melts.

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Nutrition (calculated from recipe ingredients)
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Calories: 210
Calories From Fat: 74
Total Fat: 8.4g
Cholesterol: 22mg
Sodium: 1011.9mg
Potassium: 375mg
Carbohydrates: 20.5g
Fiber: 2.3g
Sugar: 5.4g
Protein: 13.5g


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