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Eggplant Parmesan with Fresh Mozzarella

Eggplant Parmesan with Fresh Mozzarella

Bon Appétit - Dawn Perry

Removing all but a strip of the eggplant’s skin lets the flesh meld with the sauce without falling apart—that's the secret of this baked eggplant parmesan recipe. This is part of BA's Best, a collection of our essential recipes. 4 medium or 8 small eggplants (about 4 lb.), halved lengthwise Heat ¼ …

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