Combine sauce and spices; simmer. Place eggplant on baking sheet and brush with oil. Broil 5 minutes on each side. Mix Ricotta with parsley. In large casserole, layer sauce, eggplant, Mozzarella and repeat until all ingredients are used. End with layer of Mozzarella; sprinkle with Parmesan. Bake at 350 for 20-25 minutes. MRS A.B. THOMPSON (BETTY) MARVELL, AR From the book
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 6|
|Calories from Fat: 61 (41%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 25.5mg||8 %|
|Sodium 477.6mg||16 %|
|Potassium 496.9mg||13 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 7.9g|
|Protein 11.5g||16 %|
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Calories per serving: 149
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