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Ingredients
  • 1 eggplant, sliced into ½-inch rounds
  • Kosher salt
  • Extra virgin olive oil
  • 6 ounces sliced white mushrooms
  • 2 cups fresh baby spinach
  • 1 cup marinara sauce, store-bought (or homemade spaghetti sauce)
  • 10 oz fresh mozzarella
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