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Baked Eggplant Marinara with Basil
Ingredients
  • Salt
  • 2 medium eggplants, sliced crosswise ⅓ inch thick (1 ¾ pounds)
  • Vegetable oil, for frying
  • ¼ cup fine, dry bread crumbs
  • 2 cups thick marinara sauce
  • 3 large hard-cooked eggs, sliced ¼ inch thick
  • ¼ pound fresh mozzarella, sliced ⅛ inch thick
  • 1 cup loosely packed basil leaves
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
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