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Eggplant Parmesan With Fresh Mozzarella recipe

kept byCelestielj
recipe byEpicurious

8 servings


3/4 cup plus 2 tablespoons olive oil, divided
1 medium onion, finely chopped
10 garlic cloves, 2 finely chopped, 8 whole
2 tablespoons tomato paste
1 28-ounce can whole peeled tomatoes
Kosher salt, freshly ground pepper
4 medium or 8 small eggplants (about 4 pounds), halved lengthwise
8 sprigs oregano
1 1/4 cups coarse fresh breadcrumbs
12 ounces fresh mozzarella, torn into bite-size pieces
3 ounces Parmesan, finely grated (about 3/4 cup)



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