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Lighter Eggplant Parmesan

kept bycristinashops
recipe bySkinny Taste

1 large eggplant (2 lbs)
1 tbsp olive oil

12 oz fat free ricotta
1/4 cup + 2 tbsp Pecorino Romano
1/4 cup fresh parsley, chopped

1 medium egg
2 cups reduced fat mozzarella (I used Sargento)
3 cups homemade tomato sauce



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