Preheat oven to 400 degrees. Spread eggplant slices on nonstick baking sheets, brush with olive oil and bake 10-15 minutes until softened.
Make the sauce. Heat oil in saucepan; saut? the onion and garlic for 5 minutes. Add tomato and sugar, with salt and pepper to taste. Bring to a boil, then lower heat and simmer about 10 minutes until reduced and thickened. Tear basil leaves into small pieces and add them to the tomato sauce.
Layer the eggplant in greased baking dish with the mozz, tomato sauce and the parm, ending with parm mixed with bread crumbs.
Bake for 20-25 minutes until golden brown and bubbling. Let stand for 5 minutes before serving. Garnish with basil.
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|Serving Size: 1 Serving (209g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 65 (42%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 24.5mg||8 %|
|Sodium 372.8mg||13 %|
|Potassium 421.4mg||11 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 7.2g|
|Protein 11.5g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 153
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