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Eggplant Parmigiana

Eggplants
Flour, Egg & Milk, Breadcrumbs (for crumbing)
Pure Olive Oil
Tomato-based Pasta Sauce (buy or make)
Grated Parmesan Cheese
Garlic (Roasted or Dried)

Cut the Eggplants into 1-2cm slices and degorge if necessary. Dip the Eggplant slices in seasoned flour, then egg & milk, then breadcrumbs. Fry in enough hot oil to cover the sides.

Arrange crumbed Eggplant slices in a baking dish (or individual dishes). Top with Pasta sauce, Garlic and grated Parmesan.

Bake or grill until cheese is sizzling. Serve with green salad.

Note: This is one of the few dishes I make that uses a lot of oil and makes a lot of dirty dishes - but it's worth it!

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