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Classic Eggplant Parmigiana

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Classic Eggplant Parmigiana

Ingredients

  • 2-1/2 lb. eggplant (about 4 small or 2 medium-large)
  • kosher salt
  • 3 cups olive oil (or a blend of olive and canola oils)
  • 3 tbs. extra-virgin olive oil
  • 2 large cloves garlic, peeled and cut in half
  • 3-1/2 lb. plum tomatoes, peeled, seeded, and coarsely chopped, or two 28-oz. cans diced tomatoes (preferably san marzano), drained
  • kosher salt
  • 12 large fresh basil leaves, torn in half
  • 6 oz. fresh mozzarella, torn into 1/2-inch pieces
  • 1-1/4 cups lightly packed freshly grated parmigiano-reggiano
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Published 2014-09-09 13:23:56 (2 years ago).

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