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Eggplant Parmesan II
August 13, 2002

This dish turned out quite well - my boyfriend and I both want to make it again. However, 3 eggplants was way too much - next time I will use a good medium sized one and a smaller one. I salted each slice and let it sit for twenty minutes before rinsing in cold water, as per another suggestion, and then found that 2 1/2 cups of breads crumbs and two eggs sans yolks were plenty to cover all the eggplant slices. However, the slices definitely needed to be cooked a little longer than five minutes on a side - next time I might try cooking ten minutes a side. Over all, though, a good recipe!

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