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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:
11/12/2003
This recipe was wonderful!! Tastes just as good (maybe even better) than my all time favorite at the Olive Garden! And with less fat. I found cookind the sliced eggplant a little before baking worked a lot better,
posted:
10/1/2003
posted:
9/17/2003
posted:
9/5/2003
posted:
6/3/2003
I love this recipe, but I do something different. I dip the slices in egg& Italian bread crumbs, then I fry them till they are light brown. Drain the grease of course. then I go ont o finsh the dish like the recipe says. My dad taught me this when I was a kid. My kids love it.
posted:
5/21/2003
I have made this recipe several times it has been a great hit with my family. We add a layer of olives and garlic to the sauce. Many oriental restuarants do not peel the eggplant, so I tried it. It adds color, saves time and does not change the flavor.
posted:
5/15/2003
posted:
2/13/2003
I really enjoyed this. My family (which usually won't eat eggplant) ate this with no problem. I added chicken breasts on top to make it a whole meal. Was wonderful, will do it again.
posted:
11/16/2002
Use cooking spray and pan fry the eggplant on low heat for 5 minutes until a golden brown, this will increase the tenderness of the eggplant while baking. Make it a meal and add Italian Sausage Links.
posted:
11/12/2002
It was very simple yet fun to prepare! It tasted as good as any I've had in a restaurant! It will be a repeater in my menu file!
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