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30-Minute Prep-Time Eggplant Parmesan
Ingredients
  • 3 large eggplants peeled and cut into ½-inch slices
  • 1 tsp salt
  • Freshly ground black pepper to taste
  • 2 large eggs, beaten
  • 3 cups Italian seasoned breadcrumbs
  • 5 cups spaghetti sauce, divided
  • 16 oz mozzarella cheese, shredded and divided
  • ½ cup Parmesan cheese, grated and divided
  • 1 tsp parsley flakes
  • 1 tsp dried oregano
  • 1 tsp red pepper flakes
Steps
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