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Passover Eggplant Parmesan

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Posted on 2008-04-07

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Passover Eggplant Parmesan 12627 views
0.08 avg rating
12 votes

Servings: 6


1 pound eggplant
1 cup spaghetti sauce*
1 pound mozzarella cheese
3 ounces parmesan cheese
1/4 ounce almond powder

*If using plain tomato sauce, mix in garlic, basil, Italian seasoning to taste.


Slice eggplant. Microwave until soft. 3-9 minutes.

Spread a thin layer of tomato sauce on bottom of casserole. Spread 1/2 of the eggplant slices over pan, first dipping them in the sauce and laying them dipped-side-up. Sprinkle with almond powder. Cover with 1/2 mozzarella. Spread remaining slices, sprinkle with almond powder, and spread a thin film of sauce over each and cover with remaining mozzarella. Sprinkle with parmesan and microwave until hot and cheese is melted.




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