Dinner Tonight: Eggplant Parmesan

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
1396
FAT
309%
CHOL
110%
SOD
54%

Comments

So funny! I just made this last weekend. We were invited to a friends for dinner but I had this planned, so I divided the larger sections of the eggplant into fours and served this as appetizers. It was a great fall appie!
7cb50ec2ef19   •  18 Sep   •  Report
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Ingredients for 2 servings

1 large eggplant

1/4 cup olive oil

2 cloves garlic, minced

1 can (28 ounces) whole tomatoes

Salt and pepper

Pinch red pepper flakes

1/2 cup flour

2 large eggs

1 1/4 cups panko breadcrumbs

1/2 cup canola oil

1/4 cup grated Parmesan

1/3 pound fresh mozzarella, thinly sliced

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