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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from The RBC Ministries (Canada) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Elder
Added: Monday, November 12, 2007


2 medium eggplants, cut in 1/2 inch slices
1 tbsp reduced fat margarine
1/4 cup chopped onion
1 tbsp minced garlic
2 cups spaghetti sauce
1/4 cup red wine
1/4 cup grated Parmesan cheese
1 cup shredded low fat mozzarella cheese

Arrange eggplant slices on a cookie sheet and broil 4 inches from heat for 5 minutes each side or until lightly browned.

Cook onion and garlic until tender in margarine over medium heat and add spaghetti sauce and wine. Bring to a boil and remove from heat.

In a 9 x 13 pan place half of the eggplant slice and top with half of the spaghetti sauce and cheeses. Repeat layer.

Bake at 350 until bubbly. Let stand 5-10 minutes




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