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Eggplant Parmesan

kept byRoss_Payne
recipe byrelish.com
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Ingredients: 

Sauce:
1 (28-ounce) can no-salt-added peeled tomatoes, coarsely chopped, with their juice
2 (15-ounce) cans no-salt-added tomato sauce
1 (6-ounce) can no-salt-added tomato paste
1/2 cup white wine
1 teaspoon minced garlic
1 tablespoon dried basil
1 tablespoon dried oregano

Casserole:
2 eggplants, peeled and cut into 1/2-inch slices
3 large egg whites
1/4 cup water
1 1/2 cups seasoned bredcrumbs
3 cups shredded reduced-fat mozzarella cheese


 

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