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Spanish Eggplant
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These fried eggplants are wonderful with or without the sauce.

Serves: 8

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Sephardic Parve Side Dish

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1 medium eggplant, pared and sliced thin
1 egg, beaten
Oil for frying
1 can tomato and mushroom sauce
1/4 cup water
Salt and pepper to taste


  1. Sprinkle eggplant slices with salt and pepper and dip in egg (add a small amount of water to the egg).
  2. Dip eggplant slices in matza meal then fry brown on both sides
  3. Drain on paper towel.
  4. Place fried eggplant slices in baking dish and add tomato and mushroom sauce mixed with 1/4 cup water.
  5. Bake in 375 degree oven for 30 minutes or until tender.

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