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Aubergine Polenta Casserole

Nutrition per serving    (USDA % daily values)
CAL
580
FAT
47%
CHOL
23%
SOD
52%

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Ingredients for 8 servings

2 cups soy mozzarella

25 ounces jarred pasta sauce

1 zucchini

2 medium clove garlic, minced

2 teaspoons olive oil

2 medium portobello mushrooms

24 ounces prepared polenta roll, in ½ inch slices

1 medium aubergine, (1 to 1 ¼ lbs.)

1 yellow summer squash

15 ounces canned white beans, rinsed and drained

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