Eggplant (Aubergine) Parmesan Stacks

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
675
FAT
56%
CHOL
17%
SOD
33%

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Ingredients for 4 servings

1 (14 ounce) can tomato puree

1 1/2 cups shredded part-skim mozzarella cheese (6-ounces)

salt and pepper

1/3 cup parmesan cheese

2 garlic cloves , peeled, minced

2 tablespoons fresh basil leaves or 2 teaspoon dried basil

olive oil flavored cooking spray

4 sprigs fresh rosemary (optional)

1 eggplant (1pound)

1 (1 lb) package cooked polenta

1 onion , peeled and chopped (8ounces)

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