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    You are in: Home / Recipes / Acadia's Eggplant Parmesan Recipe
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    Acadia's Eggplant Parmesan

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on February 11, 2010

      Loved it. That being said, I was out of mozzarella cheese (used it to make a cream sauce for some gnocchi to go along side this recipe) so I used fat free cottage cheese which made my end result kind of like a veggie lasagna with no noodles :) So yummy. I obviously didn't get all of the moisture out of the eggplant as it was swimming upon being baked. . .I just dumped out the water and it was good to go. I used homemade marinara sauce Sun-Dried Tomato Crock Pot Spaghetti Sauce which had mushrooms in it (nice touch as well). YUM. Shared the leftovers with our neighbors too. Made for Veggie Swap Feb 2010.

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    • on February 01, 2010

      This was great comfort food for a snowed/ iced in evening, without being overly heavy! Changed DH's mind on eggplant too. :) Made for Veggie Swap January 2010.

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    • on January 20, 2013

      Loved this non-breaded version of Eggplant Parm! I used low fat mozzarella and shaved parmesan instead of grated. Turned out deliciously cheesy! Made for Photo Tag! Thanks for sharing Acadia!

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    Nutritional Facts for Acadia's Eggplant Parmesan

    Serving Size: 1 (162 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 206.7
     
    Calories from Fat 124
    60%
    Total Fat 13.8 g
    21%
    Saturated Fat 7.8 g
    39%
    Cholesterol 41.6 mg
    13%
    Sodium 461.1 mg
    19%
    Total Carbohydrate 11.1 g
    3%
    Dietary Fiber 3.7 g
    14%
    Sugars 5.9 g
    23%
    Protein 10.2 g
    20%

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