Peppered Eggplant (Aubergine) Parmigiana

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
231
FAT
39%
CHOL
11%
SOD
40%

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Ingredients for 8 servings

1/2 teaspoon crushed red pepper flakes , to taste

1 1/2 tablespoons olive oil

2 cups shredded reduced-fat mozzarella cheese

1 large eggplant , sliced into 1/4 inch thick pieces

1 (13 ounce) jar roasted red peppers, drained

1 cup Italian breadcrumbs

1/2 teaspoon black pepper

1/4 cup grated parmesan cheese

1/4 teaspoon garlic salt

1 3/4 cups marinara sauce

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