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Eggplant Parmesan

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Eggplant Parmesan

Ingredients

  • 24 (1/2-inch-thick) slices japanese eggplant (from about 2 medium eggplants)
  • salt
  • 1 cup all-purpose flour
  • freshly ground black pepper
  • 2 large eggs, beaten
  • 1/2 cup whole milk
  • 1 1/2 cups panko
  • 1/2 cup finely grated parmigiano-reggiano cheese
  • olive oil, for frying
  • 1 1/2 cups warm basic tomato sauce, plus more for serving
  • 24 medium whole basil leaves
  • 24 (1/4-inch-thick) slices fresh mozzarella (about 8 ounces total)
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Published 2014-09-09 14:38:43 (2 years ago).

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