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"And a question also! What steps do you take after slicing the eggplant? (add salt, let it sit, rinse, etc.)
Do you use homemade sauce or jarred? I know some of you will scoff at jarred (I'm Italian--I get it! :wink: ), but if you HAD to use jarred, what kind would you use?
May 25, 2011 on Food.com
"I am making mac and cheese right now (baking in oven) for a work function tomorrow. I used 1/2 lb sharp chedda..."
Dec 13, 2010 on Food.com