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Baked-Eggplant Parmesan

Vegetarian • 20 mins to prepare

Produce

1/2 tsp Basil, dried
2 Eggplants, large
1 tsp Oregano, dried

Refrigerated

2 Eggs, large

Condiments

6 cups Tomato sauce or homemade chunky tomato sauce, store-bought chunky

Baking & Spices

1 Salt and ground pepper, Coarse

Oils & Vinegars

1 Olive oil

Bread & Baked Goods

3/4 cup Breadcrumbs, plain dry

Dairy

1 1/2 cups Mozzarella
3/4 cup Parmesan
Martha Stewart Living

Baked-Eggplant Parmesan Recipe

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