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Roasted Eggplant Lasagna
October 24, 2015

So good! Quite a few steps but not difficult. I only used one very large eggplant and had perfect amount (be sure to use square pan - not rectangle!). And I didn't bother with peeling the eggplant (I never do - I don't know why you would?). I also used Italian seasoning instead of the fresh herbs that I didn't have and it was still tasty. I also used fresh spinach instead of frozen. So many variations could be made and it still be delicious!!

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