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No-Fuss Eggplant Casserole
INGREDIENTS:
Avocado or Olive oil spray
1 Large Eggplant (1 1/2- 2 lbs) washed and unpeeled
1 cup shredded part-skim mozzarella cheese (9 points) ( I used Kraft)
3/4 cup jarred pasta or marinara sauce (4 points) (I used Stop & Shop)
1 TBSP grated Parmesan cheese ( 1 point)
Kosher Salt
Black Pepper (optional red pepper flakes)
Garlic Powder
Fresh basil
INSTRUCTIONS:
1. Preheat oven to 500 degrees/ Line large rimmed baking pan with parchment paper and spray with oil.
2. Slice eggplant into 1/4 inch thick slices.
3. Place slices on baking sheet, spray with oil and season as per your taste with the salt, pepper and garlic powder.
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