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BAKED PARMESAN EGGPLANT 
1 eggplant, peeled and cubed
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. bread crumbs
Parmesan cheese, grated

Boil eggplant in lightly salted water until tender. Drain and mash. Combine all ingredients except Parmesan cheese; mix thoroughly. Spread in a lightly greased 8 inch square baking dish. Sprinkle with Parmesan cheese to taste. Bake for 20 minutes at 350 degrees.
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