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Ingredients
  • 10 oz eggplant, from 1 small or ½ large
  • 1 tsp olive oil
  • ½ tsp kosher salt and fresh cracked pepper
  • ½ cup Italian seasoned breadcrumbs, (substitute with gluten bread crumbs if GF)
  • 2 tbsp Parmesan cheese
  • 1 large egg white
  • oil spray
  • 1 cup  quick marinara sauce for dipping, optional, extra
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