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Eggplant Florentine
Source: Stephanie Cooks Original
Ingredients:
Directions:
1- Cook the eggplant according to the instructions on the box.
2- Once the eggplant is cooked, take one piece and top with 2 tablespoons of chopped spinach, 1-2 tablespoons of mozzarella cheese, and a pinch of basil.
3- Place another breaded eggplant cutlet on top. Place in an oven safe dish. Repeat the process with as many pieces of eggplant as you wish.
4- Pour tomato sauce over the top of the eggplant.
5- Bake for about 5-10 minutes at 400, until the cheese is melted.
6- Top with basil.