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Eggplant Parmesan
Ingredients
  • subheading: EGGPLANT:
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 2 cups whole-wheat panko (Japanese breadcrumbs)
  • ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 2 (1-pound) eggplants, peeled and cut crosswise into ½-inch-thick slices
  • Cooking spray
  • subheading: FILLING:
  • ½ cup torn fresh basil
  • ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • ½ teaspoon crushed red pepper
  • 1 ½ teaspoons minced garlic
  • ¼ teaspoon salt
  • 1 (16-ounce) container part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • subheading: REMAINING INGREDIENTS:
  • 1 (24-ounce) jar premium pasta sauce
  • ¼ teaspoon salt
  • 8 ounces thinly sliced mozzarella cheese
  • ¾ cup (3 ounces) finely grated fontina cheese
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