Eggplant Parmesan
Ingredients
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- eggplant - 1/2 pounds, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
- olive oil - 3/4 cup
- dried oregano - 1 tablespoon
- Kosher salt &freshly ground black pepper
- marinara sauce - 1 (24-ounce) jar
- fresh basil leaves - 1/2 cup julienned
- fresh mozzarella - 1 pound
- garlic and herb goat cheese - 8 ounces
- freshly grated Parmesan cheese - 1½ cups
Topping:
- fresh bread crumbs - 1 1/3 cups
- garlic cloves, minced - 4
- chopped fresh basil - 1/4 cup
- good olive oil - 1/4 cup
Recipe Card Conversation Starter
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