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Gluten-Free Eggplant Parmesan
Ingredients
  • 2 (1 pound) eggplants, trimmed and cut crosswise into ½-inch-thick rounds
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (28 ounce) can no-salt-added crushed tomatoes
  • ¼ cup dry red wine
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 ½ cups shredded part-skim mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Thinly sliced fresh basil for garnish
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