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Eggplant Parmesan

Eggplant Parmesan recipe
photo by:kraft
Layer tender eggplant with marinara, Parmesan, mozzarella and fresh mushrooms, and in just 15 minutes, this low-calorie Italian classic is ready to bake.
time
prep:
15 min
total:
50 min
servings
total:
6 servings
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posted:
10/2/2008
Easy recipe and very good
posted:
9/25/2008
Wow, just as easy and delicious as everyone else has said! I added about 15 minutes baking time to the beginning by putting the eggplant into the oven while I prepared the other ingredients. I also added about 10 minutes to the end before removing the foil to add the cheese, and it was just right! This will become a regular dinner dish in my house!
posted:
9/22/2008
Made it as directed. Let the egg plant sit for an hour covered in salt (maybe not enough) and then rinsed and squeezed it dry. This was suggested by a couple of sites to prevent the dish from being watery. Was still watery, but not as bad as before.
posted:
9/17/2008
Great simple recipe.
posted:
8/23/2008
One of my husband's favorites, and super easy to make
posted:
8/11/2008
i was surprised at how good this was
posted:
6/16/2008
This recipe was great for all my guest. Even my vegetarian daughter loved it!
posted:
6/10/2008
good dish, i baked the eggplant first for 20 minutes, peeled ans sliced kinda thin.
posted:
4/21/2008
Good vegetarian recipe using my own tomato sauce. We had this with mashed potatoes and steamed brococoli. The fresh mushrooms make the dish taste fresh. I'll never use canned mushrooms in this recipe.
posted:
3/26/2008
Very good & simple to make. More like a veggie lasagna than parm, but still really good. Love the smoky flavor of eggplant. Next time I'll add spinach and some fresh tomatoes, and maybe some extra seasonings too.
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