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Baked Eggplant Marinara

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Related tags
nut free vegetarian
Nutrition per serving    (USDA % daily values)
CAL
261
FAT
24%
CHOL
43%
SOD
339%

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Ingredients for 6 servings

1 medium-sized eggplant, peeled and cut into 1/4-inch round slices

2 eggs, beaten

1/4 cup milk

3/4 cup flour

2 cups Italian-seasoned breadcrumbs (maybe more if you run low when breading)

1/2 cup parmesan cheese

1/2 cups mozzarella cheese

2 cups of marinara sauce (a bit more to use when serving)

Salt & pepper to taste

red pepper flakes (to season the marinara sauce)

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