Eggplant Parmesan

By: Jill Finger

Aug 13 2014

Category: Uncategorized

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Aperture:f/2.4
Focal Length:4.12mm
ISO:100
Shutter:1/20 sec
Camera:iPhone 5

finished product

 

My mom used to make a flour/water/egg batter and fry eggplant slices to make sandwiches or for Eggplant Parmesan.  I flour, egg and crumb the eggplant slices and bake them in the oven.  It’s a much faster way to make the Parmesan and probably reduces the calories significantly.  It’s delicious too, which is a good thing.  That’s a 9 by 13 pan and there’s a lot left for future meals.

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