This is a slightly different way to handle this Italian classic. Normally Melanzane Parmigiano is composed of many layers of interlaced thin slices of eggplant, sauce, and cheese but I found that it was too easy to loose the taste of the eggplant and cheese in the breading. This method reduces the layers to two slightly thicker layers of eggplant which brings out the flavours of the eggplant, sauce, and the cheeses.

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