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1 large eggplant, cut crosswise into 1/2-inch-thick rounds
3/4 to 1 cup bottled Italian salad dressing
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 scant cup marinara sauce
12 slices (for each eggplant slice) provolone cheese
12 tablespoons (ditto) grated Parmesan cheese
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