Broiled Eggplant Parmesan
Ingredients
- 1 15-oz. can diced tomatoes
- 2 medium eggplant (about 2 lb.), ends trimmed, cut into 1/3-inch-thick slices
- Salt and pepper
- 6 ounces part-skim mozzarella, shredded
- ¼ cup grated Parmesan
- ⅓ cup Italian-seasoned bread crumbs
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