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EGGPLANT PARMIGIANA 
1 lg. eggplant
6 lg. ripe tomatoes
1 sm. clove garlic, minced
1 tsp. dried basil
1/4 tsp. ground oregano
Dash of ground black pepper
2 tbsp. minced onion
1/2 lb. Mozzarella cheese, thinly sliced
2 lg. zucchini, trimmed and shredded
1/2 lb. ricotta cheese
1/2 c. Parmesan cheese

Preheat oven to 400 degrees. Trim eggplant and slice crosswise into paper-thin slices. Combine tomatoes, garlic, basil, oregano and pepper in container of blender; blend until smooth. Stir in minced onion and set aside.

Butter large casserole or baking dish. Alternate layers of eggplant, Mozzarella, tomato puree, shredded zucchini, ricotta and Parmesan cheese. Top layer should be Mozzarella. Bake, covered, for 25 minutes. Uncover and bake 20 minutes longer or until vegetables are tender and top is golden brown.

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