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- 1 (1½ lb.) eggplant
- 1 large zucchini
- 2 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 oz. fresh mozzarella, thinly sliced
- 1½ cups tomato sauce (your favorite kind)
- 10 large basil leaves
DirectionsView on Cookin Canuck
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