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Lighter Eggplant Parmesan

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Martha Stewart
Related tags
main-dish nut free vegetarian dinner italian
Nutrition per serving    (USDA % daily values)
CAL
301
FAT
31%
CHOL
10%
SOD
52%

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Ingredients for 4 servings

1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise

1 tablespoon olive oil

Coarse salt and ground pepper

1 cup fat-free (skim) milk

3 tablespoons all-purpose flour

2 garlic cloves, minced

1 cup homemade or best-quality store-bought marinara sauce

1/2 cup grated part-skim mozzarella

1/3 cup grated Parmesan

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