Eggplant Parmigiana

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The Naptime Chef


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2-3 large eggplants, ones that are maximum 3″ in diameter

1 c. all-purpose flour

1 c. tomato sauce, preferably homemade

1 1lb. fresh mozzarella, coarsely shredded

¾ c. Parmesan, freshly grated

¼ c. fresh basil leaves, cut in a chiffonade

Olive Oil

Kosher salt

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The Naptime Chef