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    You are in: Home / Recipes / Peppered Eggplant (Aubergine) Parmigiana Recipe
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    Peppered Eggplant (Aubergine) Parmigiana

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Audrey M's Note:

    A nice vegetarian dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the broiler.
    2. 2
      Brush the eggplant slices with the olive oil.
    3. 3
      Sprinkle with the pepper and garlic salt.
    4. 4
      Coat each slice with the bread crumbs.
    5. 5
      Broil about 4" to 5" from the heat, 5 minutes on each side.
    6. 6
      Remove from the oven, set aside and set the oven temperature to 325 degrees.
    7. 7
      Spread 1/4 cup of the sauce on the bottom of a 13x9" baking dish.
    8. 8
      Top with the eggplant slices, then the remaining sauce, red-pepper flakes and red peppers.
    9. 9
      Sprinkle with the cheeses.
    10. 10
      Bake for 40 minutes, or until cooked through and the cheese is browned.

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    Ratings & Reviews:

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    Nutritional Facts for Peppered Eggplant (Aubergine) Parmigiana

    Serving Size: 1 (191 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 158.9
     
    Calories from Fat 52
    32%
    Total Fat 5.8 g
    8%
    Saturated Fat 1.3 g
    6%
    Cholesterol 2.9 mg
    0%
    Sodium 1206.9 mg
    50%
    Total Carbohydrate 22.3 g
    7%
    Dietary Fiber 3.8 g
    15%
    Sugars 7.3 g
    29%
    Protein 5.4 g
    10%

    The following items or measurements are not included:

    reduced-fat mozzarella cheese

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