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Eggplant and sauce layered dish, one of my favorite foods, you must try this!



  • 1.

    Sprinkle salt onto eggplant and sit for aprox 20 min to draw out excess water

  • 2.

    ( this is an optional step and if your in a hurry you can skip it!!)

  • 3.

    Dip the eggplant in EGG FIRST!!

  • 4.

    Then coat with plain flour and shallow fry in olive oil untill brown and crispy

  • 5.

    Dont overcook!

  • 6.

    Layer in a dish alternating eggplant, gravy sauce, parmesan.......

  • 7.

    Bake in oven with foil on top aprox 20 min, remove foil and bake another 10.


Lasts a few days in the fridge

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Andrew Graham

Sangiovese, Pinot Noir and Chardonnay are the best wines to pair with Melenzanna.


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