Bought these baby eggplants at the farmers market and have enjoyed grilling them and adding them to other roasted veggies here & there. We also enjoyed them in this impromptu eggplant lasagna. In individual ramekins, I layered sliced eggplant, marinara, spinach, sliced grape tomatoes, lasagna noodles, mozzarella and fresh basil, with a little olive oil, red pepper flakes and s&p. Bake at 400 for ~35 mins, or until a fork inserted ensures the noodles are cooked through.
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