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Baked-Eggplant Parmesan
http://www.marthastewart.com/313564/baked-eggplant-parmesan
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Ingredients
categorized
original
Olive oil, for baking sheets
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
1 1/2 cups shredded mozzarella
Ingredients
categorized
original
This recipe is
vegetarian
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
Basil, dried
(
1/2
teaspoon
)
Eggplants, large
(
2
)
Oregano, dried
(
1
teaspoon
)
Condiments
Tomato sauce or homemade chunky tomato sauce, store-bought chunky
(
6
cups
)
Cooking & Baking
Olive oil
(
1
)
Salt and ground pepper, Coarse
(
1
)
Bread & Baked Goods
Breadcrumbs, plain dry
(
3/4
cup
)
Dairy
Mozzarella
(
1 1/2
cups
)
Parmesan
(
3/4
cup
)
Refrigerated
Eggs, large
(
2
)
Preparation
Read recipe preparation on
marthastewart.com
Martha Stewart
www.marthastewart.com
All 13,561 recipes
Social Stats
76.0
Rating
1-100
18
Tweets
448
Facebook
Likes
1
StumbleUpon
Views
6,426
PinterestPins
Recipe Stats
Published July 27, 2011 (1 year ago).
58 people saved this recipe.
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