My eggplant dish turned out to be a pleasant surprise! Here's how: Slice eggplants into 1/4" thin slices, dip the eggplant slices in egg and then herb flavored bread crumbs, then pan-fry the eggplant slices, pan-fry new potato slices, layer potato and eggplant slices in a baking dish, pour home caned tomato sauce on top, sprinkle with parmesan cheese and cover with mozzarella cheese. Baked at 350 for 30 minutes, voila!
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