Baked Eggplant With Pesto, Parmesan, And Mozzarella

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
286
FAT
56%
CHOL
11%
SOD
23%

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Ingredients for 4 servings

3 tablespoons olive oil

1/4 cup white wine

2 medium eggplants , sliced

1/2 cup mozzarella cheese , grated

1/2 cup parmesan cheese , grated

1 red bell pepper , chopped

1 large onion , chopped

1/2 cup pesto sauce , preferably homemade

3 tablespoons tomato paste

2-3 garlic cloves , minced

1/2 cup chicken broth

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