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Reviewed Eggplant-Parmesan Sauce

Jul 9, 2011 in Food Network Community Toolbox on

I liked this recipe a lot. But I added a step the first time I tried it. I mixed the rigatoni, the sauce, and eggplant with 1 cup Mozzarella and 1/2 cup Parmesan. Then I topped it with 1 cup mozzarella and 1/2 cup Parmesan. Baked it at 400 for about 20 min. Melty wonderfulness!"

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