INGREDIENTS
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2 eggplants, ends trimmed, peeled
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1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
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2 cups KRAFT Shredded Mozzarella Cheese, divided
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1/3 cup dry bread crumbs
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1/4 cup KRAFT Grated Parmesan Cheese
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1/4 cup chopped fresh basil
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1 jar (14 oz.) spaghetti sauce