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Vegetarian • Gluten free • Serves 4


1 (1 1/2 lb.) eggplant
10 Basil, large leaves
1 Zucchini, large


1 1/2 cups Tomato sauce

Baking & Spices

1/2 tsp Black pepper, freshly ground
1/2 tsp Kosher salt

Oils & Vinegars

2 tbsp Olive oil


3 oz Mozzarella, fresh
Katy Lhulier
Katy Lhulier • 2 years ago

Grilled Zucchini & Eggplant Parmesan by CookinCanuck #Eggplant_Parmesan #Zucchini #CookingCanuck

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