Recipe by lyndalou
"My mom would make this when I was young, and it was always a favorite. Serve with a crisp green salad and garlic bread."
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olive oil for brushing, or as needed
eggplant, cut into 1/2-inch thick slices
1 (15 ounce) can
salt and ground black pepper to taste
shredded mozzarella cheese
grated Parmesan cheese
Exactly what I was looking for and very delicious! When I was compiling the layers I realized I did not have enough eggplant and popped some more cut up slices in the microwave for 5 minutes--it was just as yummy as the ones done in the oven. BTW the salting does not need to be done on eggplant prepared like this. You are not drawing out the moisture--salting is to take out the bitterness. A step that I no longer bother with anymore anytime I prepare eggplant. But then, I love it! Thanks for sharing!
Like it alot but if you do the salting to draw out moisture, make sure you rinse VERY WELL. Tad salty because I didn't rinse well enough. Next time I'll get it right.
Excellent. Best way iv ever ate eggplant...making this one again!!
I think the sauce needs more flavor. The next time I will use spaghetti sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Eggplant Parmesan Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 223
** Calories from Fat: 134
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