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Eggplant Parmesan

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Eggplant Parmesan

1 medium eggplant
1 small onion, chopped
1 clove garlic, minced
2 tsp. olive or vegetable oil
1 (15-oz.) can tomato sauce
1 tbsp. parsley, minced
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
Frying oil
Parmesan cheese
3 slices or more mozzarella cheese

Peel and slice eggplant. Sprinkle with salt. Weight down with a plate; set aside an hour. In a saucepan, sauté onion and garlic until tender, but not brown. Add tomato sauce, parsley, salt, oregano, and basil. Cover and simmer 10 minutes. Rinse eggplant slices and dry. Coat lightly with flour; shake off excess. Fry until golden. Drain on absorbent paper. Place a layer of eggplant slices in a baking dish. Cover with some of the sauce and a sprinkling of Parmesan cheese. Repeat; end with sauce. Place mozzarella slices on top. Bake at 350°F until eggplant pierces easily with a fork — about 30 minutes. Makes 4-6 servings.

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