Serves: 6
Total Calories: 331
Cut eggplant into 1?2-inch slices. Dip slices in butter, then bread crumbs. Place on nonstick baking sheet. Spoon spaghetti sauce on each slice. Top eggplant with cheese slices, cutting to distribute evenly. Bake in 400° oven 15–20 minutes or until cheese is slightly brown.
This Easy Italian Eggplant Parmigiana recipe is from the 500 Fast and Fabulous Five Star 5 Ingredient Recipes Cookbook. Download this Cookbook today.
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