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Shared by Dr. Phil Lewis - College of the Arts

This is one of my favorites from the Northern part of Italy.
Ingredients
  • 4 eggplants
  • 4 tablespoons flour, to dust the eggplant
  • vegetable oil, for frying
  • 500 ml ( 2 ⅛ cups) of tomato purée
  • extra virgin olive oil
  • 1 clove of garlic
  • a few basil leaves
  • 150 g ( 5 ¼ oz) mozzarella fiordilatte, finely chopped
  • 3 eggs, beaten
  • 100 g ( 1 cups) of grated Parmigiano Reggiano
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