Calcium-rich: microwave eggplant parmesan
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]kwӸ<¬w֋qnR(ZnmfY]$"r03lINi) U.ϖڽoo#dَq8OΞGg'!Fn8O_Y[Y#mǙNiƲsy*8W6; vk!֮|U%ކnU,i;p"&$)KUA,lϊx&đn,$"dY;BEDr,Rapy%ۀ"U XNVr"8I~ ٨^;uׁt;F$ƕBYD]\7d䳔tWF*e"NpҌ hDnowg܇BƄc$2䲠=@5}[hΜ\qGAg9{ 9d-d|g6lt) YWmr];Q@8(AƦxBpB)b4ĜU]kvT0$yєCϯ{O" tzs4cQ hFw'#hD2rgq#rSiФHB2YVIV8BmTq(o*h2F|2@@edera܆d;7"Ydh!ѳ,!qhe[{znX=(cGWNSVQ8" s:*]ȕyn3@5"꩝^ A~N? _>w47ߺ[-h¥p[l:@'SSǭ!h0Jk$ OۮHRmZw lr UQ> Vw-g]/Mg_8>aOߞڧ:Q حOpmAY JQos G/sm}tGV o@ 5=X,UHSjgc`a'ߎpzr);?9$oM}( 0ʘGӥUrcI@VJ']DTG'cMBVpC$E~\y.3J\gl>A!z%QQjIvts`}6dz 2Q,͏Ӌds]rT$Zŋ>9W4".`B4/g8c<Dg]^2 YY7)3$wJu"C)96M`:\T, 41+2r }f6=unzE>zM5olL}2ЮvW޹~ uTGBEn* 9h~" &yl){e#ΣņWP]"PtyZԐ~c貋,~Z=4^eI z.\gTpkQ|4 D)OM%8juJ@w6"*RQRS,*3%#C +#!PO$=U9desN(+raCJYU"RQFQr(.8taC۠C8٢Pܨy-"Yt jCvˊ5a-&D4 /I&y#x Hu~vhwoU ``)cy'",^ E =.yl)bJu4 ~H l[ȷȊJ0iڳK잜sSjV%S|Ji)&8* "Tn_E$\zkEiaβkU\)qҕ%d !/1]QPbt!RݪLNiV0TD~AJe-22*vi[k")Ea)*veE$3e͂d PBŏm Xk ЖfHmJYSt*.Z@ezO?g)btJUγ}t.8ng$iBvEbU'e5\Pk.R/DY_2-C.Zjtfk]-!ZhBWP̴$7׊0e݈ IޚM2DU R~FCÖ8gr}I3_$$S}{V}4oa_w}v~ Û:4gtBۯ^j@͹6 }e(t7ҁmV[%8 7uL]#/2bװq \0n c>LP8O'bj]|ؐt  ʣљ~Ēsg:p.p6Ii׎)PFj: tQ8ےZu g: v 3?l^ݴj^@M&g:k$LTg:pk\-.3ՈEq%CP%:pYUm91BO@|82& $;bmDu4l87xe$fNJyd'§|R0+{dðQ p60(:mȄF>u3xM7z`GPQF_6 0ug:c:/d| Db9lA$3(: }cM}0҆7$DMiʹ- 1Π+$t54\Z0"Ӏ(~$;O It3ƌ јNG+riMXL!Mt shIip'Dǂa$1.ci'6&`7AD6ZVoLmk1O,E"pH\BomjqRHũO0-8LGm`@= ?_|;r6A`Zۘ%DY@q<a eċa_5ec!0JBL 2S[! QoL*>D鈉w}(I_W@iw6ezV[fXQGM&o tTD0|Z0.`<4*`F"*0(a/~P f;3'+iY14[,168:б`cgiBܮ+Jv(蘒6l p,ZZ0"^)sĂ%-Mwi"~q&L9gZ*51Ays.|Xc+H⻆0h+gx~OęHt@4L󌦩p/1-ݶyvs&:FXJ81z#f Ww:^MH}-3m¥qtMNq8ֻiT]uJpʴn42Kxb+-L}i5>ZЙc @3ʴ l[_ýr/2gMM;G)unӪ<}o5+[j Calcium-rich: microwave eggplant parmesan
  Microwave    Eggplant    Vegetables    Low Fat  
Last updated 10/4/2011 7:44:17 PM. Recipe ID 1611. Report a problem with this recipe.
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      Title: Calcium-rich: microwave eggplant parmesan
 Categories: Vegetables, Microwave, Low-fat
      Yield: 6 Servings
 
      1 md Eggplant [1 lb]
      1    Egg
      2 tb Milk
      1 c  Dry bread crumbs,
           -Italian-seasoned
  1 3/4 c  Spaghetti sauce
      2 c  Mozzarella, part-skim,
           -shredded
      2 tb Parmesan, freshly grated
 
  The microwave eliminates having to fry the eggplant to make this dish.
  
  Peel eggplant; cut into 1/4-inch thick slices.
  
  In shallow bowl, beat egg with milk. Spread bread crumbs in shallow
  plate. dip eggplant slices into egg mixture then into crumbs to coat
  well.
  
  Arrange half of the eggplant in 10-inch microwaveable plate lined with
  paper owels. Microwave, uncovered, at High for about 4 minutes or
  until tender, rearranging slices once halfway through cooking time.
  Repeat with remaining eggplant.
  
  Spread 1/4 cup of the spaghetti sauce in 8-inch square microwaveable
  baking dish. Layer half of the eggplant, half of the mozzarella and
  half of the remaining spaghetti sauce in dish; repeat layers.
  Sprinkle with Parmesan cheese.
  
  Microwave, covered, at High for about 4 minutes or just until hot.
  Rotate dish; microwave at Medium (50%) covered, for 10 minutes or
  until hot and bubbling, rotating dish once halfway through cooking
  time. Let stand covered, for 5 minutes.
  
  Per serving: about 300 calories, 17 g Protein, 13 g fat, 30 g
  carbohydrate excellent source of calcium
  




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Recipe ID 1611 (Apr 03, 2005)

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