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Eggplant Parmesan

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Eggplant Parmesan

Ingredients

  • olive oil, for baking sheets
  • 2 large eggs
  • 3/4 cup plain dry breadcrumbs
  • 3/4 cup finely grated parmesan, plus 2 tablespoons for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • coarse salt and ground pepper
  • 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
  • 6 cups (48 ounces) store-bought or homemade chunky tomato sauce
  • 1 1/2 cups shredded mozzarella
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Published 2014-09-09 13:22:17 (2 years ago).

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