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Eggplant Rollatini Quinoa Casserole
  • 1 cup uncooked tri-colored quinoa, rinsed
  • 2 cups low-sodium vegetable broth
  • 1 medium eggplant, cut into ½ inch chunks
  • 1 ½ tablespoons olive oil
  • ¼ teaspoon salt
  • 1 clove garlic, minced
  • 1 (10 ounce package) frozen chopped spinach, thawed and squeezed dry
  • 1 ¼ cups your favorite marinara sauce
  • 1 ½ cups freshly grated mozzarella cheese, divided
  • ½ cup ricotta cheese
  • chopped fresh parsley, for garnish
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