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| Eggplant Parmesan |
I cut my eggplant into 3/4" slices and salted them for about 30 minutes to remove the excess water. After brushing off the salt and giving them a good squeeze (that part was therapeutic, somehow), I dredged the slices in flour, then egg, then grated parmesan (actually it was Romano), and then flour (with salt and pepper). Then pan fried them in olive oil until golden brown. We served it on fresh pasta with a simple tomato sauce and topped it with more parmesan (I mean Romano.)
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