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Eggplant Parmesan II

Reviewed: Jan. 23, 2014
Made this on 22 Jan 14, read other reviews that suggested salting the eggplant (I did not peel the eggplant) and letting it rest for 20 minutes or so. Which I did, for about and hour to remove excess water. I made a large portion, used 4 medium sized eggplants, 5 eggs, lots of cheese and 4 1/2 jars of spaghetti sauce (2 were basil flavored). I cooked the eggplant for about 20 mins per side and assembled & baked for about an hour. The end result was very yummy, a perfectly golden brown layer of cheese on top and a moist/saucy, cheesy inside.
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Yummy Sweet Potato Casserole

Reviewed: May 10, 2013
I made this for Christmas 2012 and now I will make it for Mothers Day. I did cut down on some of the sugar but other than that I didn't change anything. *Delicious*
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