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Eggplant Parmesan

(by Giulia Asquino)

2 T. olive oil

1 clove garlic, minced

5 – 6 c. tomato sauce

approximately 3 lb. eggplant (about 3 large)


peanut oil

1 lb. mozzarella, cubed

2 – 3 leaves fresh basil, torn

Heat olive oil in a pan over medium heat and brown the garlic.

Add tomato sauce and simmer for about 20 minutes.

In the meantime, slice eggplants about 1 inch thick, salt them, and place on a cotton cloth or paper towel for 15 - 20 minutes.

Brush off the salt and dredge each slice in flour.

Heat peanut oil, and fry the eggplant slices on both sides.

Alternatively, you can place the slices on a baking sheet without flour, and bake at 375 F. until lightly browned.

Drain on paper towels.

Preheat oven to 400 F.

In a large rectangular casserole, layer tomato sauce, eggplant, mozzarella, and basil.

Bake for 40 minutes.

Let rest for 5 – 10 minutes before serving.

(Read Beyond the Recipe, the story that accompanies this recipe.)

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