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Eggplant (Aubergine) Parmesan

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“This is even better the 2nd day.”
READY IN:
30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and slice eggplant 1/4 inch thick. Sprinkle with salt and pepper.
  2. Make a batter of egg, milk and parmesan cheese. Dip eggplant slices in batter, then dip into seasoned flour.
  3. Fry until light brown and drain.
  4. In casserole dish layer eggplant, tomato sauce, parmesan and mozzarella.
  5. Bake uncovered at 400 degrees for 20 minutes.

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