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Eggplant Parmesan

(by Emily Browning)


2 eggplants

3 eggs

3 c. bread crumbs (probably more)

optional: oregano

olive oil

1 large jar marinara sauce (make your own for extra points)

a lot of mozzarella cheese (or pecorino if you’re fancy)

Slice eggplants about 1/2 inch thick.

Whisk eggs in a bowl.

Fill a separate bowl with bread crumbs.

Add optional oregano to the bread crumbs.

Heat a generous amount of olive oil in large saucepan.

Dip slices of eggplant in egg and then in bread crumbs.

Place bread-crumbed slices in oil.

Sauté until golden brown and then flip.

Place on a napkin covered plate to soak up extra oil.

Cover the bottom of a 9 x 12 baking dish with marinara sauce.

Begin to layer: eggplant, sauce, cheese, eggplant, sauce, cheese.

Add extra cheese on top.

Preheat oven to 325 F.

Cover with foil and bake for 1 hour, removing foil off for the last 15 minutes.


(Read Sauce, Eggplant, Sauce, the story that accompanies this recipe.)

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