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Eggplant Parmesan I
September 24, 2005

This was wonderful and was a big hit. I made a few changes based on other reviewers suggestions. I sliced the eggplant about 1/4 inch thick and allowed it to sweat for about 2 hours. I also cut way down on the oil for frying the eggplant - just a smidge in a non-stick pan. I used my own homemade sauce. Although not difficult per se, there are quite a few steps to this recipe and I wanted it to be worth the time, so I made several smallish tins of it and froze them. They defrost great and are a wonderful and quick work-night treat! Thanks for sending this in - it will certainly become one of my regular dishes!

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