Eggplant Parmigiana from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins
Fresher and lighter than the usual version.
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Ingredients
- 2 small eggplants (about 2 pounds in all)
- 2 cups ricotta cheese
- 2 eggs
- Salt, for draining the eggplant
- Salt
- freshly ground black pepper
- ¼ cup grated Parmigiano-Reggiano cheese
- 1 cup chopped fresh Italian (flat-leaf) parsley
- ½ pound whole-milk mozzarella cheese, grated
- Approximately ½ cup olive oil
- 2 cups Quick Tomato Sauce
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