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Eggplant Parmesan I
- 1 eggplant, cut into 3/4 inch slices
- 1 1/2 tablespoons salt
- 8 tablespoons olive oil
- 8 ounces ricotta cheese
- 6 ounces shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1/2 cup chopped fresh basil
- 4 cups pasta sauce
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 24.7g|
|Saturated Fat 7.4g|
|Total Carbohydrate 23.5g|
|Dietary Fiber 5.6g|
|* 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.|