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Baked Eggplant Parmesan

kept byDZ
recipe bygimmesomeoven.com
Notes: 

i think i would like to substitute Zucchini... ??

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Ingredients: 

2 medium eggplants, sliced into 1/2-inch thick rounds
salt
1 1/2 cups Panko breadcrumbs
1 Tablespoon Italian seasoning, homemade or store-bought
2 eggs (or 1 egg + 2 egg whites)
cooking spray (or olive oil in a Misto)
1 (25 ounce) jar DeLallo Tomato Basil Pomodoro Fresco Tomato Sauce
2 cups grated Mozzarella cheese (I used part-skim)
2/3 cup finely-grated Parmesan cheese
1/2 cup loosely-packed chopped or julienned fresh basil


 

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