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Ingredients
  • 1 ½ cups gluten-free bread crumbs (such as Hodgson Mill®)
  • 1 eggplant, peeled into long strips ¼-inch thick
  • 2 eggs, beaten
  • ¾ cup grated Parmesan cheese, divided
  • 2 tablespoons olive oil
  • 1 (16 ounce) jar spaghetti sauce, divided
  • 1 (8 ounce) package shredded mozzarella cheese, divided
  • 1 pinch dried basil
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