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Eggplant Parmesan

Serves 6

Meat

1/2 lb Buffalo-milk mozzarella

Produce

3 cloves Garlic
2 28 ounces cans San marzano tomatoes, canned whole

Baking & Spices

1 cup Flour
1 Salt

Oils & Vinegars

1 Amounts of olive oil, generous
1 Enough olive oil to cover the pan

Dairy

1 cup Parmigiano-reggiano, grated
Kati Schaeffer
Kati Schaeffer • 2 years ago

eggplant parmesan