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Ingredients
  • 2 pounds eggplant sliced ¼ inch
  • 1 tablespoon kosher salt
  • ½ cup all purpose flour
  • 4 large eggs
  • 2 cups Italian bread crumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon basil
  • 1 cup freshly grated Parmesan cheese divided
  • 26 ounces marinara sauce or homemade
  • 2 ½ cups mozzarella cheese shredded
  • ¼ cup fresh parsley or basil chopped
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