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Ingredients
  • 4 medium-sized eggplants
  • salt
  • olive oil, for brushing
  • 3 cups part skim ricotta cheese
  • 1 cup crumbled feta cheese
  • 1-½ cups shredded part-skim mozzarella, divided
  • ½ cup grated parmesan, divided
  • 4 cloves garlic, minced
  • 2 eggs, beaten
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • 1 jar (24-ounces) marinara sauce
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