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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:
7/17/2007
Hi! Anything that is fixed with Eggplant, I Love! Scrumptious!
posted:
6/24/2007
Very good....skin on eggplant was tough on some of the slices.
posted:
5/22/2007
Mm..Mm..Very very good ! 2serving in a row for my boyfriend..surprised me !
posted:
4/20/2007
I made an eggplant lasagna from a different source but was very similar to this one, I added sliced zuchini as well and sliced fresh tomatoes, some ricotta cheese(fat free). The trick with eggplant is to lay them on baking sheet and sprinkle with salt and pepper and spray with a bit of Pam and roast them in the overn prior to building your lasagna. Very nutritious and excellent.
posted:
4/9/2007
I found this recipe in January and have made it many times. The first time I made it, my family didn't even know it was eggplant! It has quickly become a family favorite. It is very flavorful and filling; an inexpensive and nutritious meal! The eggplant has a "meaty" texture that even I meat lover will enjoy!
posted:
3/29/2007
This dinner was awful! The eggplant did not cook thoroughly and tasted bitter. The eggplant needs to be breaded and fried before baking to give it a better taste.
posted:
3/19/2007
Delicious. I made this for a church dinner and got wonderful reviews. Great flavors and very easy to make
posted:
3/4/2007
My mom made it for dinner, light and tasty. Better with garlic bread. Make it again MOM!!
posted:
3/2/2007
So Good! This recipe is a lot easier and quicker than some of the other eggplant parmesan recipes I've tried . . . I'll definitely make it again!
posted:
1/31/2007
SUPER Easy to make
K:10485v0:50184
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