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Eggplant Parmigiana

Vegetarian • 45 mins to make • Serves 4


1 bunch Basil, fresh leaves
1/2 Carrot, medium
2 Eggplant, about 2 pounds, large
4 Garlic cloves
1 Spanish onion
3 tbsp Thyme, fresh leaves
2 (28-ounce) cans Tomatoes, whole


2 cups Tomato sauce, basic

Baking & Spices

1 Salt
1 Salt and pepper

Oils & Vinegars

1 Olive oil, Extra-virgin
1/4 cup Olive oil, extra-virgin

Bread & Baked Goods

1/4 cup Bread crumbs, fresh


1 lb Mozzarella, fresh
1/2 cup Parmigiano-reggiano
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