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Eggplant Bake

Reviewed: Jun. 14, 2011
This was very good, though I made a few changes based on what other reviewers had to say. I coated the eggplant in egg and panko breadcrumbs, then baked about half an hour, turning halfway. I cooked the onions in a pan with a little olive oil, adding some italian herbs, and did the same to the tomatoes for about two minutes (just enough to soften a bit). I used a mix of italian cheeses and parmesan, as that's what I had on hand, and added no salt at all as I barely use it. It came out very good, and even better the next day reheated as flavors had a chance to meld. I will definitely be making this again.
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