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This recipe for BAKED EGGPLANT PARMESAN is from Holiday recipes for a cause, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 or 2 thinly sliced eggplant - about 1 1/2 lbs (no need to peel)
1 eight ounce package mozzarella cheese
1/4 cup extra virgin olive oil
Shredded Parmesan cheese
1 1/2 cups jarred Marinara sauce
1/2 lb. cherry tomatoes or 2 sliced tomatoes
1/2 lb. thin spaghetti; cooked per package instructions, al dente

To avoid bitterness, use long, slim eggplants - not a large, thick one. Slice eggplant thinly. (about 1/4- thick)
Preheat oven to 400.

Cover 2 sheet pans with parchment. Add eggplant slices in a single layer. Splash on olive oil and shake on Parmesan cheese.

Bake for about 20--30 minutes, until sizzly and cooked through

Boil pasta "al dente" as of package directions. Drain.

Pour a layer of tomato sauce into a casserole dish

Layer in about 1/3 of each ingredient: Pasta, eggplant, tomatoes, mozzarella cheese and a shake of parm-then repeat until ingredients are used up.

End with Mozzarella and Parmesan cheese.

Cover tightly with foil. Bake about 45 minutes or until sizzly. Uncover, and bake 10 minutes more.




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