Italian Grilled Eggplant Cakes

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Andrea's Recipes


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2 pounds (about 900 g) eggplant

1/3 cup (17 g) unseasoned bread crumbs, lightly toasted

3 tablespoons fresh parsley, chopped fine

2 cloves garlic, peeled and minced

1 egg

3 tablespoons fresh grated Parmesan

salt to taste

black pepper, fresh ground, to taste

canola oil, enough to come 1/2-inch up the sides of the frying pan

flour, spread on a small plate

pasta sauce

onion confit

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