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Yield:
4 Servings
Ingredients:
| 1 lrg |
-or- |
| 2 sm |
Peeled eggplants (about 2 lb. total), sliced 1/2" thick |
| 1/2 cup |
Sifted chickpea or soy flour |
| 3 tbl |
Self-rising flour |
| 2 tbl |
Cornmeal |
| |
Cayenne to taste, from very mild to very hot |
| 1/4 tsp |
Turmeric |
| 3 tbl |
Finely chopped fresh coriander, basil or parsley |
| 3 tbl |
Water |
| 6 oz |
Thinly sliced mozzarella |
| 1/4 cup |
Bread crumbs, fresh or dry |
| |
Oil or ghee for shallow frying |
| 1 x |
-(up to) |
Instructions:
Instructions: No Method
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