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Ingredients
  • 1 eggplant sliced into ½ inch thick circles
  • ½ tbsp of salt (approximately)
  • 1 tbsp olive oil
  • 1 rounded tbsp of grated Parmigiano Reggiano per eggplant slice
  • 1 rounded tbsp sauce per slice
  • 1 tbsp shredded mozzarella per eggplant slice
  • 1 piece of basil per eggplant slice
Steps
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