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Ingredients
US|METRIC
2 SERVINGS
- 2 eggplants (medium, about 1 1/2 pounds total)
- 1 cup canola oil
- 1 clove garlic (grated on a microplane grater)
- 1 lemon
- 2 tsp. juice
- 2 tsp. Dijon mustard
- kosher salt
- 2 Tbsp. extra-virgin olive oil
- 1 clove garlic (grated on a microplane grater)
- 1/4 tsp. red pepper flakes
- 1/2 tsp. dried oregano leaves
- 28 oz. whole peeled tomatoes
- 1/2 cup all purpose flour
- 1/2 cup water
- 2 cups bread crumbs (vegan)
- 1 qt. vegetable oil (for frying)
- 4 slices sandwich bread (pizza bianca or other, lightly toasted)
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