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I can't hear the term 'Eggplant Parmigiana' without thinking of my first attempt/fiasco at making it. Did you know that eggplant is better than a sponge at soaking up oil? Somehow, when the dish was finished, I had used up almost a full liter of oil, and couldn't figure out where it all went... until I bit into the eggplant.
Stitchawl
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