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Old 02-11-2008, 08:28 PM   #11
Master Chef
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
I always leave the skin on as well. I usually slice it up, but don't bread it heavily. I just dredge it in a flour and spice mixture then fry it up in EVOO and garlic. Then a place a layer on the bottom of a small casserole dish, top with a little Portabello mushroom and red wine marinara (don't drown it, just cover each slice with maybe a tbsp or so) and some Parmesan cheese. Then back briefly on the top rack at 450 degrees before serving. I serve it more as an appetizer.

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