Recipe by Brenda Stock Briscoe
"I love chicken Marsala as well as eggplant and pasta, so I done this twist on the dish. I have a huge herb and spice garden, so I normally use all fresh. I hope you enjoy as much as I."
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1 1/2 cups
eggplants, peeled and cut lengthwise into 1/4-inch thick slices
olive oil, divided
salt and ground black pepper to taste
1 (8 ounce) package
sliced fresh mushrooms
garlic powder, or more to taste
fresh oregano leaves
fresh sweet basil, chopped
fresh rosemary, leaves stripped
grated Parmesan-Romano cheese, or to taste
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Marsala with Eggplant and Pasta Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 481
** Calories from Fat: 242
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