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My Mother's Eggplant Parmigiana

kept byCelestielj
recipe byFood52
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Ingredients: 

For the sauce

1
pound plum tomatoes (about 5)
1
tablespoon medium garlic clove, chopped
1/4
teaspoon red pepper flakes (optional)
1
tablespoon olive oil
1/4
cup red wine
1/2
teaspoon sugar
1/2
teaspoon salt
1/4
cup basil leaves
For the Eggplant:
1
large, firm, shiny eggplant
1/4
cup olive oil + 1 teaspoon for walnut topping
Salt
2
tablespoons plain bread crumbs
2
tablespoons walnuts, chopped
1/2
cup grated pecorino (or parmigiano) cheese
3/4
cups mozzarella, shredded
salt


 

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