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Cook, turning once, until well browned on each side, about 6 minutes total. Turn the heat down to medium and add some eggplant slices in a single layer until the skillet is full. In a large high-sided skillet over medium-high heat, heat ½ cup oil until shimmering. Line a large baking sheet with a few layers of paper towels and set by the stove. Transfer to the bread crumbs and coat very lightly on each side. Working with one or two at a time, dredge the eggplant slices in the egg wash and let the excess drip back into the bowl. In a second baking dish or bowl, stir together the bread crumbs, Italian seasoning, and 1⁄2 teaspoon salt. The sauce can be cooled and refrigerated for up to 2 days.īread the eggplant: In a wide shallow bowl, beat the eggs with 1 tablespoon water. Bring to a gentle simmer and cook, stirring frequently, until thickened slightly, at least 1 to 1½ hours. Pour in the puréed tomato mixture and season with a generous pinch each of salt and pepper.
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In a pot over medium-low heat, add the oil and garlic (or celery), and cook, stirring occasionally, for a couple of minutes. Make the sauce: In a blender, pulse the tomatoes and their juices until just slightly chunky. total), mostly peeled except for a few strips of skin, sliced into thin rounds slightly thinner than ¼ in.ġ½ cups (about 10½ oz.) shredded mozzarella cheese (not fresh) dried Italian seasoning, or equal parts dried basil, dried rosemary, and dried oreganoģ medium eggplants (about 3 lb. 2 (28-oz.) cans plum tomatoes with their juicesĦ large garlic cloves, peeled (I used finely minced celery in its place)ġ Tbsp.
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