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Stuffed Eggplant Parmesan

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Martha Stewart
Related tags
main-dish low fat nut free vegetarian dinner italian
Nutrition per serving    (USDA % daily values)
CAL
325
FAT
18%
CHOL
6%
SOD
45%

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Ingredients for 6 servings

6 small eggplants, (about 8 to 10 ounces each)

1 1/2 teaspoons salt

1/8 teaspoon freshly ground black pepper

1 1/2 cups Tomato Sauce

1 1/2 tablespoons medium-chopped fresh flat-leaf parsley

1 1/2 tablespoons unsalted butter

4 1/2 tablespoons all-purpose flour

1 1/2 cups skim milk

1/8 teaspoon grated nutmeg

3 tablespoons freshly grated Parmesan cheese

Olive-oil cooking spray

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