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Eggplant Parmesan is one of my favorite meals to prepare with my family Though it may be somewhat complex its a great learning and bonding experience for the entire family It is a mystery as to where Eggplant Parmesan originated but some believe it to be first made in the south of Italy where eggplants where first introduced to Italian cuisine There are many forms and ways of making this classic dish but in the following instructions I will share my families recipe for making this timeless tradition with fresh eggplant and homemade noodlesTo start this recipe you will need to pick out a perfect eggplant An eggplant should be slightly firm with a beautiful plum flesh The size of the vegetable isnt as important but you will need at least 2 large ones for 8 medium size servings Make sure to wash your vegetable thoroughly before slicing and peeling Next you will need to peel the flesh from your vegetable leaving a firm white meat Now slice your eggplant into half inch thick slices make sure to be consistent with your size as this will effect cook time Your eggplant can be set aside on a paper towel to dry You will want to have a deep pan for frying with three cups of vegetable or olive oil turn your stove on 4 or 5 just hot enough to warm the oil Lets move on to the batter first you will need 3 eggs 2 cups of flour and seasoning of your choice You will want to beat the 3 eggs with 2 tablespoons of water this is where you will want to add your seasoning A good place to start would be a half teaspoon of garlic salt 2 or 3 dashes of black pepper Your flour will go in a separate bowl with half teaspoon table salt and half tablespoon black pepper stir these together Your eggplant should be
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