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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:
1/28/2007
This is only the second time I've ate eggplant, the first time I hated it. I loved this recipe, the only change I made was to use pizza sauce because it was what I had available. I also used veggie cheese.
posted:
1/7/2007
This is good for a healthier version of eggplant parmesan. I usually coat eggplant in egg and italian bread crumbs and fry in oil, then layer in pan with mozerella, spaghetti sauce, and parmesan and cover with foil and bake which is amazing, but obviously only occaionally because it is not healthy... I thought this version was a little more bland, but still good and a great healthy alternative.
posted:
1/3/2007
Very runny, but good flavor.
posted:
12/19/2006
after i have broiled the eggplant i have rolled up the eggplant with the mozzarella cheese inside it and placed in bakeing pan then toped with the sauce and parmesa cheese. very easy to make and very good with saled and garlic bread
posted:
12/6/2006
Very yummy! I also broiled my eggplant with olive oil first. Very good served with whole wheat spaghetti. Will definately make again!
posted:
9/27/2006
Tasted good but for some reason was very runny.
posted:
9/22/2006
I breaded this recipe because I need the extra flavor on the eggplant.
posted:
8/24/2006
This was my first time making and eating eggplant and I thought it was really easy to make and good! I didn't peel the eggplant as suggested in another comment.
posted:
8/21/2006
I loved this healthy alternative to the fried versions of eggplant parm!
posted:
8/17/2006
yuck
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