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Eggplant Parmesan


My Aunt Pat sent this to all the next generation.

Eggplant Parmesan 


Peel and slice eggplant (fairly thin). 
Soak in salted water, weighted down, for one hour.  Drain well.
Wisk 4 or 5 eggs (save left over egg), dip each piece in egg & then in bread crumbs.
Sauté in olive oil, medium heat.  Turn when fork goes in easily.
Layer in shallow pan… eggplant, shredded or slice mozzarella (2-3 layers)
Pour remaining egg over top… then pour Marinara sauce (mix in a little red wine if you like). Over the top.
Sprinkle wit Parmesan cheese.
Bake at 350 for about 35 mins.

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