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2½ lbs. (about 2 medium) eggplants
1 cup all-purpose flour
3 eggs, beaten
2 cups Italian-style breadcrumbs
1 lb. fresh mozzarella cheese, sliced into rounds
Vegetable oil, for frying
2 cups tomato sauce, store-bought or homemade
2 dozen brioche slider rolls
Equipment: 3-inch round cookie cutter
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