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Super Easy Eggplant Parmesan

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“This recipe is so easy it's crazy. You don't even have to fry the eggplant before you assemble the casserole. I think it gives great taste and texture this way. Also saves a lot of calories! You can also throw in other items such as mushrooms, onions or sausage. I do occasionally to make a whole meal in one dish.”
READY IN:
1hr
SERVES:
7-10
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

  • 1 large eggplant (peeled and sliced thin)
  • 1 (2 lb) jarof ragu pasta sauce (use any flavor you like or homemade sauce)
  • 2 cups shredded mozzarella cheese (or any Italian blend)

Directions

  1. Preheat oven to 350°F.
  2. Peel eggplant and slice thin. Layer eggplant and other ingredients if desired. Cover with foil and back 45 minutes.
  3. Take the foil off for the last 5 minutes of baking. Enjoy!

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