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Crunchy Eggplant Parmesan
- cooking spray
- 2 eggplants, peeled and sliced crosswise 1/4-inch thick
- 2 teaspoons salt, or as needed
- 4 eggs, beaten
- 1 1/2 cups panko bread crumbs
- 2 tablespoons dried Italian herb seasoning
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups prepared pasta sauce
- 2 cups shredded Italian cheese blend
- 1/3 cup grated Parmesan cheese
Directions:View on All Recipes
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 18.8g|
|Saturated Fat 7.9g|
|Total Carbohydrate 36.1g|
|Dietary Fiber 4.7g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|