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1 large eggplant (about 1 3/4 pounds), cut lengthwise into 8 slices
Salt and pepper
4 large eggs
3/4 cup store-bought pesto
2 1/2 cups bread crumbs
6 tablespoons extra-virgin olive oil
3/4 cup ricotta cheese
1/3 cup grated pecorino-romano cheese
1 cup store-bought marinara sauce
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1st Keep
 katie.horgan.75
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