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BAKED STUFFED EGGPLANT APPETIZERS 4 baby eggplants (about 4 oz. each)2 tsp. olive oil2 tbsp. each diced onion and red bell pepper1 garlic clove, minced1/2 c. part skim Ricotta cheese1 egg, beaten3 tbsp. seasoned dried bread crumbs1/4 tsp. each basil leaves, oregano leaves and saltDash pepper3 oz. shredded Mozzarella cheese, dividedCut each eggplant in half lengthwise; scoop out pulp, leaving 1/4 inch thick shells. Reserve shells; chop pulp and reserve. Preheat oven to 350 degrees F. In small ...

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