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Ingredients
  • 2 large zucchini , sliced lengthwise into ¼-inch-thick slices
  • 1 medium eggplant , sliced lengthwise into ¼-inch-thick slices
  • 2 tablespoons olive oil
  • 1 15 oz. container ricotta cheese
  • 1 egg
  • ¼ cup grated Parmesan cheese , divided
  • 1 jar Bertolli® Riserva Marinara Sauce
  • 2 cups shredded mozzarella cheese , divided
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