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Eggplant Parmigiana Recipe

3 faves
Nutrition per serving    (USDA % daily values)
CAL
648
FAT
140%
CHOL
50%
SOD
70%

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Ingredients for 4 servings

1/4 cup extra-virgin olive oil, plus more for oiling the baking sheet

2 large eggplant, about 2 pounds

1/2 cup freshly grated Parmigiano-Reggiano

salt and pepper

2 cups basic tomato sauce, recipe follows

1 pound fresh mozzarella, sliced 1/8-inch thick

1/4 cup fresh bread crumbs, lightly toasted under broiler

1 bunch fresh basil leaves, chiffonade

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