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Eggplant Parmigiana with Homemade Marinara Sauce

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Grease sometimes gives this dish a bad rap. The trick is to fry the breaded eggplant quickly over high heat, so it doesn't absorb too much oil, then drain on paper towels to remove any excess.

Source: Martha Stewart Living, January 2011
Servings

Ingredients

Breading and Frying

Assembling

Directions

Cook's Notes

Making breadcrumbs is easy and inexpensive. Grate day-old bread against the large holes of a box grater, chop it with a bread knife, or pulse pieces in a food processor. Store in an airtight container for up to 2 weeks.

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