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    Eggplant Parmesan Eggplant Parmesan

    Bring a classic Italian restaurant dish into your home kitchen with this 15-minute recipe.

    Prep: 5 min - Broil: 11 min

    1 medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds)
    Cooking spray
    1/3 cup finely shredded Parmesan cheese
    1/4 cup Progresso® dry bread crumbs (any flavor)
    2 teaspoons olive or vegetable oil
    1 cup spaghetti sauce
    1 1/2 cups shredded reduced-fat mozzarella cheese (6 ounces)

    1. Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.

    2. While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.

    3. Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm.

    4. Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.

    Makes 6 servings

    Nutritional Info Per 1 Serving:
    Calories 195 (Calories from Fat 95); Fat 10g (Saturated 4g); Cholesterol 20mg; Sodium 480mg; Potassium 390mg; Carbohydrate 18g (Dietary Fiber 3g); Protein 11g

    Diet Exchanges: 1 Starch; 1 1/2 High-Fat Meat; 1 Vegetable; 1 Fat

    This recipe displayed with permission from General Mills, Inc.

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