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Eggplant And Portobello (Lasagnas) With Roasted Tomato Vinaigrette

Nutrition per serving    (USDA % daily values)
CAL
248
FAT
33%
CHOL
8%
SOD
15%

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Ingredients for 4 servings

1 pound plum tomatoes, quartered

1 1/2 cups coarsely chopped fennel bulb

1 tablespoon olive oil

Nonstick vegetable oil spray

4 large Japanese eggplants, trimmed, each cut lengthwise into four

3 medium portobello mushrooms, stems trimmed, caps sliced

1 tablespoon rice vinegar

3 cups spinach leaves, rinsed

4 thin slices low-fat mozzarella cheese

2 roasted red bell peppers from jar, drained, cut into 1/2-inch-wide strips

8 large basil leaves

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