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Bertolli Baked Eggplant Parmigiana

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AllRecipes.com
Related tags
main-dish nut free vegetarian dinner italian
Nutrition per serving    (USDA % daily values)
CAL
351
FAT
41%
CHOL
66%
SOD
53%

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Ingredients for 8 servings

3 tablespoons water

1 3/4 cups Italian seasoned dry bread crumbs

8 ounces fresh mozzarella cheese, thinly sliced

2 pounds eggplant, peeled and cut into 1/4 inch slices

1/2 cup grated Parmesan cheese

2 (24 ounce) jars Bertolli® Tomato and Basil Sauce

4 large eggs, beaten with

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