1 Medium size eggplant oregano Parmesan Cheese 1 egg 1 cup corn meal 1 (7 oz) pkg sliced provolone cheese 2 small cans tomato soup
Peal and slice eggplant- dip pieces into beaten egg and then into corn meal. Fry until almost done. In loaf pan layer eggplant provolone cheese and tomato sauce. Sprinkle each layer lightly with oregano. Top with parmesan cheese and bake at 400º for 30 minutes and enjoy.
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