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1/6 Photos of Eggplant (Aubergine) and Tomato Crisp
I got this from the Delicious Living magazine (Oct. 2006). They have quite a few good recipes this month. I used sourdough bread for the breadcrumbs since I had a ton of it and it still turned out great. Not sure if the sourdough made it better or not. Have to try it the regular way too. I also used all dry seasonings, instead of fresh. It's a little time consuming, but great on a fall day. Oh, don't bother to peel the eggplant. It was fine unpeeled.
Units: US | Metric
Serving Size: 1 (277 g)
Servings Per Recipe: 8
The following items or measurements are not included:
whole wheat breadcrumbs