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Reviewed Eggplant Parmesan

Aug 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

Amazing eggplant parm. I used regular old dried breadcrumbs. And I baked mine on a preheated oiled baking sheet at 375 for about 30 minutes, turning once. I also skipped the pasta and just put a dollop of jarred tomato sauce, some fresh diced tomatoes and some mozzerella cheese on top, melted the cheese and served as is. The best eggplant parm"

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