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Jewish Eggplant Lasagna
May 10, 2014

I have made this over and over again! What I like about this recipe is that you can become creative with the filling. I always put in more bell pepper. Also, I don't ever peel the eggplant and I use half flour and half bread crumbs.Just a tip: I've found that slicing the eggplant lengthwise so that it makes longer slices packs better into a rectangular dish.

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