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    Deal GURU
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    Default Make-Ahead Eggplant Parmigiana

    2 eggplants (2 1/2 lb), cut in 1/2-in.- thick rounds
    Nonstick spray
    1/2 tsp freshly ground pepper
    1 jar (26 oz) marinara sauce (about 3 cups)
    1 1/2 cups (6 oz) shredded part-skim mozzarella
    1/2 cup grated Parmesan


    PREPARATION
    1. You’ll need a broiler pan with rack and a shallow 3-qt baking dish. Heat broiler.



    2. Place half the eggplant on broiler rack; evenly coat with nonstick spray then sprinkle with half the pepper. Broil 4 in. from heat 4 to 8 minutes per side until lightly browned and tender. Repeat with remaining eggplant and pepper.



    3. Heat oven to 350°F.



    4. Spread 1/2 cup marinara sauce in baking dish. Line with 1/2 the eggplant. Spoon on 1 1/4 cups sauce; top with 1 cup mozzarella, then remaining eggplant, sauce and mozzarella. Sprinkle with Parmesan; cover with foil.



    5. Bake 45 minutes or until bubbly. Let rest 15 minutes.



    Plan ahead: You can assemble through Step 4 and refrigerate up to 1 day before baking. If you bake it straight from the fridge, add about 10 minutes to baking time.

    Serves 6

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