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Ingredients
  • 2 pounds small to medium-size eggplant (about 6 depending on exact size)
  • 2 large eggs
  • ¾ cup finely grated Parmesan cheese
  • ¾ cup plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free option)
  • 1 teaspoon dried Italian Seasoning
  • ½ teaspoon each kosher salt and freshly ground pepper
  • Olive oil, for baking sheets
  • Optional: marinara sauce for dipping
Steps
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