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Spaghetti With Eggplant "Steak"

Top 1 large, thick (3-ounce) slice of roasted eggplant with 1/2 cup shredded part-skim mozzarella, and broil until browned and bubbly. Pair with a side of 1 cup cooked whole-wheat spaghetti, tossed with 1/4 cup marinara sauce and 3 large roasted garlic cloves.

Sprinkle eggplant and spaghetti with 2 tablespoons thinly sliced fresh basil and dried hot pepper flakes to taste.


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