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2 large eggplants
1 teaspoon Kosher salt
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 large clove garlic, grated
Freshly cracked black pepper
1 1/2 cups marinara sauce, divided
9 ounces fresh mozzarella, torn in small chunks
4 tablespoons finely grated Parmigiano Reggiano
4 teaspoons pesto sauce or pistou
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1st Keep
 mlehet
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