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Sicilian Style Baked Eggplant

Sicilian Style Baked Eggplant Casserole by Ric Orlando When is a Parm, not a Parm? This hearty vegetarian dish is lighter and lower calorie than your basic parm because the eggplant is not fried or even sauteed. The slices are simply roasted. Also the Mozzarella only goes on the top; the other layers are dressed with only sauce and Romano cheese. This is gluten free dish and is a year round party pleaser! unbreaded eggplant parm..baked...delish! I use 2 cookie sheets to get the eggplant done all at once, but if you only have one, it will need to be baked in two batches. Also, In my kitchen,  have a clear delineation between Pecorino Romano (tangy sheep’s milk) and Parmigiano (sweet cow’s milk) cheese and their best applications. Feel free to use what makes you happy but remember, I am watching!  Makes a 10x10 casserole dish 3 medium to large eggplants Kosher salt Extra Virgin olive oil 1/2 cup or more grated Pecorino Romano cheese, as needed 2 4 oz balls fresh, wet mozzarella 2 cups S

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