Eggplant Parmesan

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Simply Recipes
Nutrition per serving    (USDA % daily values)
CAL
452
FAT
85%
CHOL
91%
SOD
54%

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Ingredients for 8 servings

2 lbs (about 2 large) eggplants

Kosher salt

1 28-oz can whole peeled tomatoes

1 clove garlic, peeled and minced

Olive oil

Freshly ground black pepper

1/2 cup all-purpose flour

1/2 cup fine dry breadcrumbs

4 large eggs, beaten

1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds

1 cup grated high quality Parmesan cheese

1 packed cup fresh basil leaves

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