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Eggplant Parmigiana


2 (1 pound each) Eggplants, trimmed, peeled, and cut into 1/4 inch-thick rounds
1/2 cup All-Purpose Flour, for dredging
2 Large Eggs, lightly beaten
1 cup Fine Dry Breadcrumbs
1/2 cup Olive Oil
3 cups Tomato Basil Sauce
8 ounces sliced Mozzarella Cheese
1/4 cup grated Parmesan Cheese


1. Preheat oven to 375F.

2. Dredge eggplant slices in flour. Dip into beaten eggs. Coat with breadcrumbs.

3. Saute eggplant in olive oil over medium heat until golden brown. Drain eggplant slices on paper towels.

4. Season eggplant slices with salt and pepper.

5. Arrange half the eggplant slices in bottom of greased casserole dish

6. Cover layer of eggplant with 1/2 the tomato basil sauce and 1/2 mozzarella and parmesan cheese.

7. Repeat procedure, creating a second layer.

8. Bake uncovered 20 minutes.

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