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Roasted Eggplant Lasagna With Broiled Tomato Sauce

Nutrition per serving    (USDA % daily values)
CAL
456
FAT
76%
CHOL
42%
SOD
38%

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Ingredients for 8 servings

2 1-pound eggplants, peeled, cut into 1-inch pieces

2 tablespoons olive oil

2 pounds part-skim ricotta cheese

1 1/4 cups freshly grated parmesan cheese (about 3 ounces)

1/2 cup chopped shallots

1 tablespoon chopped fresh rosemary

Broiled tomato sauce with Roasted garlic

9 no-boil or oven-ready lasagna noodles

8 ounces smoked mozzarella cheese or smoked Gouda cheese, thinly sliced

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