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Eggplant Parmesan I
August 09, 2006

I cheated. I fried the eggplant after dipping it in milk and breadcrumbs. I coated the eggplant in a large plastic bag as one reviewer suggested, and that sure kept things from getting messy! What makes this a five-star for me was the addition of the ricotta cheese mixture. I spread all of that in a middle layer: Sauce, eggplant, mozzarella, parmesan, repeat, then the ricotta mixture, sauce eggplant, mozzarella, parmesan, repeat. Excellent! Thanks for having my guests declare that my eggplant parmesan was the best they had ever tasted (and I thought I had already conquered this dish)!

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