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- 2 lbs (about 2 large) eggplants
- Kosher salt
- 1 28-oz can whole peeled tomatoes
- 1 clove garlic, peeled and minced
- Olive oil
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/2 cup fine dry breadcrumbs
- 4 large eggs, beaten
- 1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
- 1 cup grated high quality Parmesan cheese
- 1 packed cup fresh basil leaves
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