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Reviewed Eggplant Gratin

Dec 11, 2011 in Food Network Community Toolbox on

I really enjoyed this dish, perfect with a green salad. I salted the eggplant and let it drain for a bit before brushing with olive oil and baking at 425 and had no problems with oiliness or texture. I used my own tomato sauce instead of bottled and added a little more than the recipe called for. The next time I make it I may double the amount...

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