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Fresh Eggplant Parmesan

This is a fresher version of the red-sauce classic. 

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2 medium sized eggplant
3 medium sized slicing tomatoes
1/2 cup mayo
1 cup breadcrumbs
2 balls fresh mozzarella
5 sprigs basil


  1. Heat the oven to 375 F
  2. Slice the eggplant into 1/4" thick rounds
  3. Brush each side with the mayo and press into the breadcrumbs to coat
  4. Transfer to a baking dish and bake until the eggplant is cooked through and crispy 
  5. Slice the tomatoes and fresh mozzarella
  6. Layer the cooked eggplant with the tomato and mozzarella
  7. Sprinkle with salt and drizzle with olive oil
  8. Garnish with the basil leaves and serve