How to make the ultimate melanzane alla Parmigiana

MetroHow to make the ultimate melanzane alla ParmigianaMetroCarluccio and Italian food expert Marcella Hazan dip the slices into egg and flour before frying but I find they absorb more oil than otherwise. Some recipes call for just a flour dip, which allows the aubergine flesh to relax, soaking up less oil but ...

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