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Ingredients
  • 3 eggplant, peeled (yield from 1.25 lb)s eggplant, peeled and thinly sliced
  • 2 large eggs eggs, beaten
  • 4 cups Italian seasoned bread crumbs
  • 6 cups spaghetti sauce, divided
  • 1 (16 ounce) package mozzarella cheese, shredded and divided
  • ½ cup grated Parmesan cheese, divided
  • ½ teaspoon dried basil
Steps
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