Recipe by Elizabeth
"This recipe was given to me years ago. This casserole freezes well, so when eggplants are in the garden you may use them up."
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olive oil, divided
eggplant, peeled and thinly sliced
1 (16 ounce) jar
grated Parmesan cheese, divided
grated Parmesan cheese
This has great flavor! Note: I did not mention eggplant when serving this - everyone loved it. I used a 9 x 6" baking dish, which made it a little thicker than probably intended - it worked well for us. (I did have a little sauce leftover, but that was OK) The beaten egg on the top was a bit different for us but worked just fine. Warning, this does not cut as pretty as I would like but the taste more than makes up for that. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Eggplant Alla Romana
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 440
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