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Eggplant Casserole


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  • 2 Eggs
  • Milk
  • Eggplant
  • Italian Bread Crumbs
  • Extra Virgin Olive Oil
  • Cooked Tomatoes (canned)
  • Mozzarella Cheese
  • Parmesian Cheese



Step 1

Mix 2 eggs with milk.

Wash and peel eggplant.

Cut eggplant into thin slices and dip eggplant into egg mixture. Dip in Italian bread crumbs and fry in extra virgin olive oil.

Layer casserole dish with tomatoes then eggplant, then mozzarella and/or parmesian cheese. Continue layering until top with mozarella. Cook with lid at 350 for 30 minutes.

Do not use fresh tomatoes.

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