Eggplant Parmesan It’s no wonder Mimi Petrino's granddaughters request this dish, it’s really delicious. 2 medium eggplants (about 1 1/2 lbs.) 1-2 tsp. salt, to sprinkle on eggplant 1-2 Cups vegetable oil for frying (depends on how big your pan is) 1/2-3/4 Cup flour 2-3 eggs (recipe calls for 2, we needed 3) 2 15-oz. cans plum tomatoes, well drained and chopped (2 cups after draining) 1 TB. olive oil 1-2 tsp. TURKISH OREGANO, to taste 1/4-1/2 tsp. salt, to taste 1/4-1/2 tsp. PEPPER, to taste 1/4-1/2 tsp. GRANULATED GARLIC POWDER, to taste 1 lb. thinly sliced/grated mozzarella or American cheese 10 fresh basil leaves, shredded 1/2 Cup freshly grated Parmigiano-Reggiano cheese

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