Eggplant Parmigiana

Eggplant Parmigiana

Eggplant Parmigiana


3 hours

Details
  • Servings:   10
  • Calories:   71
  • Dish:   main course
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Cuisine
  • italian
Ingredients
  • 2 (28-oz.) cans plum tomatoes with their juices
  • 3 Tbsp. extra-virgin olive oil
  • 6 large garlic cloves, peeled
  • Kosher salt
  • Freshly ground black pepper
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