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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. virgin olive oil (extra-, plus about 2 cups for frying)
- 1 onion (finely chopped)
- 3 garlic cloves (very finely chopped)
- 56 oz. Italian tomatoes (whole, peeled, drained)
- kosher salt
- freshly ground pepper
- 8 eggplants (small, 1/2 pound each, cut lengthwise 1/2 inch thick)
- 3 Tbsp. basil (coarsely chopped)
- 1 lb. fresh mozzarella (lightly salted, thinly sliced and torn into small pieces)
- 1 cup parmigiano (freshly grated, Reggiano cheese)
- 3 Tbsp. dry bread crumbs
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