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Here is one of my favorites that even my non-celiac friends ask for - use your favorite lasagna recipe and substitute sliced eggplant for the noodles. Peal and slice the eggplant about 1/4 inch thick. Parboil the slices for about 1 minutes. You don't want them too soft. Pat dry. Assemble the lasagna and baked just as you would with noodles. It's delicious and it doesn't give that stuffed feeling like the noodles do.

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This sounds delicious! Lasagna can also be made with patty-pan squash or zucchini, too, and it turns out wonderful...

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