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Roasted Eggplant and Mushrooms
Reviews:
October 13, 2007

I was looking for a recipe without frying or using bread crumbs, etc. I used this one, put a can and a half of Italian herbed tomato sauce, more onion, yellow squash instead of zucchini, and some pepper flakes and shredded cheese. Then baked it longer than called for, when I stirred it I determined when it was baked enough. As soon as it came out of the oven it was too soupy, but I let it set and the consistency was perfect. My Italian born sister-in-law makes eggplant parmesan and the taste of this was almost the same, without so much fat. I will use it often.

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