YIELD: 12 servings 3 (1 lb. each) eggplants (or 1½ lbs. each elongated eggplants and large zucchinis) ⅓ cup olive oil salt and fresh ground black pepper, as needed ⅔ cup sun-dried tomato tapenade or pesto 1½ lbs. pre-sliced mozzarella, packed in water 3 large red bell peppers, stems removed, quartered lengthwise, seeded and roasted ½ cup (2 oz.) grated Parmesan or American Grana cheese 1. Slice eggplant (and zucchini if using) lengthwise on mandolin or by hand, ¼" thick. Brush one side of ...
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