Vegetarian: eggplant and mozzarella recipe
2 large eggs Coarse salt and ground pepper ¾ cup plain dried breadcrumbs Olive oil, for baking sheet 1 medium eggplant (about 1 pound), sliced into ½-inch-thick rounds 1 loaf (8 ounces) soft Italian bread 2 cups store-bought tomato sauce 8 ounces part-skim mozzarella cheese, thinly sliced
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