Baked Eggplants And Zucchini

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The Foodies' Kitchen
Nutrition per serving    (USDA % daily values)
CAL
242
FAT
35%
CHOL
17%
SOD
27%

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Ingredients for 4 servings

2 small eggplants, thinly sliced

1 zucchini, sliced

2 plum tomatoes, sliced

1/2 cup breadcrumbs

1 ½ cups Italian style tomato sauce

1/4 teaspoon oregano

1/2 cup Parmesan cheese

1 cup mozzarella cheese

Salt and pepper to taste

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