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Bread and fry eggplant and serve as main course next to vegetables or mashed potatoes.
1 medium eggplant or 2 large zucchini
2 teaspoons salt
1/2 cup flour
2 eggs, slightly beaten
1 cup challah crumbs or Yehuda Matzos Matzo Meal
1/2 cup oil
18 ounces Gefen Tomato Sauce
1/2 cup water
2 tablespoons sugar
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1 teaspoon oregano
Peel and slice eggplant into 3/4 inch slices.
Coat each slice with flour, dip into egg.
Roll each slice in bread crumbs.
Fry in oil until golden brown.
In six-quart pot, bring ingredients for sauce to a boil. Add fried eggplant. Simmer over low heat for 20–30 minutes.
Styling and Photography by Tamara Friedman
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