Eggplant Parmesan

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Kath Eats Real Food


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2 large eggplants

kosher salt

28 oz can of crushed tomatoes

1 can tomato paste

2 tbsp capers

2 tbsp chopped kalamata olives

1 tsp dried oregano

A generous sprinkle of red pepper flakes

Splash of balsamic vinegar

Splash of Sherry (optional)

8 oz package of reduced-fat mozzarella

6 tablespoons of freshly grated Parmesan cheese

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