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   Ingredients :
2 medium size eggplants
3 oz (100 g) parmesan cheese, cut in very thin slices
1 cup olive oil
1 lemon
Cherry tomatoes
Chopped parsley


Cut eggplants in very thin slices.Heat olive oil in a skillet and fry eggplant slices, carefully, on both sides, until lightly golden. Drain in paper towel and reserve.

Arrange slices, in one layer, on 4 6 dishes, covering the surface. Sprinkle salt and pepper and pour remaining olive oil and lemon juice over slices. Scatter parmesan slices on top.

Decorate with cherry tomatoes and chopped parsley.
        4 6 servings
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