Eggplant Parmigiana

Course : Eggplant
Serves: 4
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1 large eggplant
1/4 cup olive oil
1/2 teaspoon salt
1 cup tomato sauce
1 tablespoon fresh basil leaves
1/2 cup parmesan cheese

Preparation / Directions:

1. Heat the olive oil in a large skillet, over a moderate flame.

2. Add eggplant and brown on both sides drain well on a cooling rack and blot with paper towels.

3. Season with salt. Place into a greased casserole cover with tomato sauce and basil. Sprinkle with parmesan cheese.

4. Bake at 325 degrees for 15-20 minutes. Serve hot.


Nutritional Information:

213 Calories (kcal); 17g Total Fat; (67% calories from fat); 6g Protein; 12g Carbohydrate; 8mg Cholesterol; 827mg Sodium

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