Eggplant Marinara Gratin
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 1 | md | Onion |
| 1/2 | c | Chopped green bell pepper |
| 1 | Clove (small) garlic; minced | |
| 1 | tb | Sauteeing liquid |
| 1/2 | c | Tomato sauce |
| 1 | cn | (6-oz) tomato paste |
| 2 | tb | Minced fresh parsley |
| 1 | ts | Sugar |
| 1/2 | ts | Dried basil; crumbled |
| 1/4 | ts | Dried oregano; crumbled |
| 1/8 | ts | Dried hot pepper flakes |
| 1 | md | Eggplant (1 1/4 pounds) |
| 8 | oz | Fat free Mozzarella cheese; shredded |
| 3 | tb | Fat free grated Parmesean cheese |
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