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Ingredients
  • 2 medium eggplants, washed
  • 1 tablespoon coarse salt
  • 1 cup all-purpose flour (125 g)
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • 2 cups vegetable oil (480 mL)
  • 2 ½ cups marinara sauce (650 g), divided
  • 2 tablespoons fresh basil, minced, plus more for garnish
  • 2 cups low-moisture mozzarella (200 g), shredded
  • 1 cup shredded parmesan cheese (100 g)
  • 8 slices fresh mozzarella cheese
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