Instructions: Peel eggplants and slice into 1/2 inch slices. Sprinkle both sides with salt and allow moisture to come out. 1 hour, Rinse and pat dry. Combine bread crumbs, parsley, cheese, salt and pepper. Dust egg plant in flour; dip in egg to coat all over; dredge with crumb mix. In jelly roll pan, melt oleo and arrange slices kn the pan. Bake uncovered at 400 for 25 minutes, turning once.

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