My lunch today... Eggplant Parmesan but not the traditional way... I didn't use flour, eggs, bread crumbs, paste sauce or mozzarella cheese... Instead I sliced the eggplant length wise, lighted coated with corn oil, salt and pepper, and roasted each side for ten minutes... Then topped it with my own homemade salsa and muenster cheese.... I don't like cilantro so I used celery leaf and oregano instead... It turned out great but I think ill slice the eggplant thicker next time...
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