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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. eggplant (sliced 1/2 inch thick, about 2 large)
- kosher salt (for seasoning)
- 3/4 cup all purpose flour
- 4 large eggs
- milk (Splash of, or cream)
- 3 cups panko (Japanese breadcrumbs)
- 2 Tbsp. dried oregano
- 1 tsp. red pepper flakes (dried)
- 1 1/2 tsp. kosher salt
- 1 1/2 tsp. pepper
- 2 cups grated Parmesan cheese (freshly, divided)
- 1/2 cup grapeseed oil (divided)
- 50 oz. marinara sauce (your favorite)
- 2 lb. low moisture mozzarella cheese (freshly shredded)
- 3/4 cup fresh basil leaves (julienned)
- 15 oz. black olives (sliced, kalamata olives work well too)
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